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Veggie Balls with Beet Dip, Quinoa Salad, and Grilled Halloumi
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Fitness Recipe Synopsis
Category
Healthy Meal
Cooking Appliance
Air fryer, Pot
Prep. Time
30 min
Calorie per 100g
160 kcal
Serves
2
Overview
This colorful high-fiber vegetarian bowl combines crispy air-fried veggie balls with a refreshing quinoa salad and creamy beet dip. It’s packed with protein, vitamins, and antioxidants from the mix of vegetables, grains, and halloumi cheese. Perfect for a light yet satisfying lunch or dinner that nourishes your body while keeping your taste buds happy.
Ingredients
Main Ingredients (Veggie Balls)
Main Ingredients (Quinoa Salad)
Main Ingredients (Other)
Nutrition Facts per 100g
Instructions
Prepare the veggies:
Wash, peel, and chop the carrot, potatoes, broccoli, and add green peas. Boil them in salted water until soft (about 10–12 minutes). Drain well.
Mash and mix:
Transfer the cooked vegetables into a large bowl and mash until smooth. Add the shredded mozzarella, egg, breadcrumbs, salt, pepper, and your favorite spices. Mix well until it forms a dough-like texture.
Shape and cook:
Roll the mixture into small round balls. Lightly coat the air fryer tray with olive oil or spray to prevent sticking.
Place the veggie balls inside and air-fry at 190°C for 8 minutes, shaking halfway through until golden and crispy.
Prepare the quinoa salad:
In a bowl, combine cooked quinoa, yellow bell pepper, tomato, and chopped mint. Drizzle with lemon juice and olive oil, add salt and pepper, and mix well.
Assemble the bowl:
Spread 3 tablespoons of beet dip in the center of your serving plate. Place 3–4 veggie balls over it.
Add the quinoa salad on one side and grilled halloumi cubes in the middle.
Serve warm with a piece of bread.
Storage Tips
Veggie Balls: Store cooked veggie balls in an airtight glass container in the refrigerator for up to 3 days. You can also freeze them (uncooked or cooked) for up to 1 month — reheat in the air fryer for 5 minutes at 180°C before serving.
Quinoa Salad: Keep refrigerated in a sealed container for up to 2 days. Do not freeze, as the vegetables may lose texture.
Beet Dip: Store in a small airtight container in the fridge for up to 4 days. Stir before using.
