Description
A vibrant and satisfying vegetarian bowl featuring golden pan-seared halloumi, warmly spiced roasted vegetables, fluffy quinoa, and a refreshing lemon-herb yogurt sauce. This wholesome meal is packed with bold flavors, nourishing ingredients, and beautiful textures in every bite.
Ingredients
- 4 cups cooked quinoa
- 9 ounces halloumi cheese, sliced into 1/2-inch thick pieces
- 1 medium zucchini, sliced into half moons
- 1 large red bell pepper, sliced
- 1/2 medium red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- For the yogurt herb dressing:
- 3/4 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- 1 handful fresh cilantro
- 1 handful fresh parsley
- 4 fresh mint leaves
- 1 to 2 tablespoons water
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 450°F (230°C).
- In a large bowl, mix olive oil, smoked paprika, turmeric, ground coriander, and cinnamon. Add zucchini, red bell pepper, and red onion. Season with salt and black pepper and toss to coat.
- Spread vegetables in a single layer on a baking sheet and roast for 20 to 25 minutes, turning halfway through, until tender and lightly caramelized.
- Prepare the yogurt herb dressing by blending Greek yogurt, lemon juice, garlic, cilantro, parsley, mint, water, sea salt, and black pepper until smooth and creamy. Adjust consistency if needed.
- Heat a skillet over medium heat with a light coating of oil. Cook halloumi slices for 2 to 3 minutes per side until golden brown and crisp.
- Divide cooked quinoa among four bowls. Top with roasted vegetables and seared halloumi.
- Drizzle generously with yogurt herb sauce and serve immediately.
Notes
- Store components separately for best texture.
- Halloumi is best enjoyed fresh but can be reheated in a skillet to restore crispness.
- Substitute quinoa with brown rice, couscous, or farro if desired.
- Add roasted chickpeas for extra protein.
- Use plant-based yogurt and dairy-free halloumi alternative for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Roasting and Pan-Seared
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 664 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 70 mg
