Nurturing lush locks from the inside out has never been more delicious with this hair-loving bowl of goodness… a true feast for the follicles!
Packed with quality proteins and nourishing fats from ingredients such as chickpeas and halloumi, this bowl is full of nutrients used by the body to build strong, healthy hair. It’s also rich in iron from quinoa to support cell health, plus vitamin C-packed tomatoes and lemon for collagen production.
Also, this is a gentle reminder to let go of the constraints of calorie counting! Restricting your intake can take away from the natural health of your hair. Following the JSHealth philosophy, embrace a balanced intake of nutrients and enjoy your meals without rules. Food may be your most valuable haircare tool yet.
- 1 cup cooked quinoa
- ¼ head iceberg lettuce, shredded, or green leaves of choice
- 15 cherry tomatoes, halved
- 1 cucumber, diced
- 10 olives, pitted, we used a mix of Kalamata & green
- 2 tsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 (14.1oz) 400g tin chickpeas, rinsed & drained
- ¼ tsp garlic powder
- ½ tsp cumin
- ½ tsp paprika
- 100g (3.5oz) halloumi, sliced
- 1 tbsp honey
- 3 thyme sprigs, leaves picked
- 3 tbsp beetroot hummus
- 1/8 bunch parsley, leaves picked
- ½ lemon, in wedges
Divide the cooked quinoa, lettuce, cherry tomatoes, cucumber and olives between two serving bowls. Drizzle the red wine vinegar and 2 tsp extra virgin olive oil over the top. Season with sea salt and black pepper.
Place the chickpeas in a mixing bowl with the remaining olive oil, garlic powder, cumin and paprika. Season with sea salt and black pepper, tossing to coat.
Heat a non-stick fry pan over medium-high heat. Add the spiced chickpeas to the pan and cook for 4-5 minutes. Remove from the pan and set aside.
Pat the halloumi slices dry with some paper towel. Add the halloumi to the same fry pan. Cook for 2 minutes on each side. Drizzle the honey over the top of the halloumi along with the picked thyme leaves. Cook for a further 1-2 minutes.
Add the honey halloumi to the serving bowls along with the beetroot hummus, parsley leaves and lemon wedges. Serve immediately.
Time to cook: 20
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