Ingredients

Instructions

  1. Cook Brown Rice: Rinse the brown rice until water runs clear. Bring the water (use a 2:1 water-to-rice ratio) to a boil with the salt, add rice, cover, and simmer for 35–40 minutes until tender. Let rest for 10 minutes, then fluff.
  2. Roast Sweet Potatoes & Lentils: Preheat oven to 400°F (200°C). Toss cubed sweet potato with half of the olive oil, salt, and pepper. On another part of the tray, toss the drained lentils with the remaining olive oil. Roast for 25–30 minutes until the potatoes are tender-crisp and the lentils are audibly crunchy.
  3. Make Chili-Onion Jam: Heat the vegetable oil in a pan. Sauté the onion until deeply golden and caramelized. Stir in the gochujang, honey, soy sauce, rice vinegar, garlic, and ginger. Simmer until the sauce thickens and coats the back of a spoon.
  4. Fry Brussels Sprouts: Heat oil (for deep frying) to 350°F (175°C). Fry the Brussels sprouts in batches until the outer leaves are charred and shatteringly crisp. Drain on paper towels, then toss immediately in the chili-onion jam.
  5. Sear Halloumi: Pan-fry the halloumi in a dry skillet until both sides are deeply browned and the cheese is softened.

Plating & Garnishing

  • Base: A bed of hearty brown rice and roasted sweet potatoes.
  • Contrast: Top with the glazed, crispy Brussels sprouts and warm halloumi.
  • Finish: A handful of crispy lentils, quick-pickled carrots, and a sprinkle of toasted pumpkin seeds.

Tips & Optimization

  • Waste Reduction: Use the oil from the fried Brussels sprouts for sautéing vegetables later in the week. The chili-onion jam can be scaled up and stored in the fridge for up to a week.
  • Variations: Swap halloumi for smoked tofu or tempeh for a vegan version.