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Easy • Vegetarian

Crispy Halloumi and Broccoli Bowls

These vibrant bowls feature salty, crispy halloumi, tender roasted broccoli, and a bright herb dressing for a satisfying vegetarian meal.

Prep
15 min
Cook
25 min
Servings
2
Level
Easy
Crispy Halloumi and Broccoli Bowls

Looking for a vegetarian meal that's anything but boring? These crispy halloumi and broccoli bowls are packed with texture and flavor! The salty, squeaky halloumi crisps up beautifully in the oven alongside tender broccoli, all tied together with a zesty herb dressing. Perfect for meal prep or a quick dinner!

Ingredients

Yield: 2 servings

Main

  • 1 block (8 oz) halloumi cheese, patted dry and cut into 1/2-inch thick slices
  • 1 large head broccoli, cut into florets
  • 2 tbsp olive oil, divided
  • Salt and black pepper to taste
  • Cooked quinoa or brown rice, for serving

For the Herb Dressing

  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • 1 tsp Dijon mustard
  • 1 small clove garlic, minced
  • Salt and pepper to taste

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

  2. Step 2

    In a medium bowl, toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on one half of the prepared baking sheet.

  3. Step 3

    In the same bowl, toss the halloumi slices with the remaining 1 tablespoon of olive oil. Arrange them in a single layer on the other half of the baking sheet.

  4. Step 4

    Roast for 20-25 minutes, flipping the halloumi halfway through, until the halloumi is golden brown and crispy, and the broccoli is tender with slightly crispy edges.

  5. Step 5

    While the halloumi and broccoli roast, prepare the herb dressing: In a small bowl, whisk together all dressing ingredients (olive oil, lemon juice, parsley, dill, Dijon mustard, garlic, salt, and pepper) until well combined.

  6. Step 6

    To assemble the bowls, divide the cooked quinoa or rice between two serving bowls. Top with the roasted halloumi and broccoli. Drizzle generously with the herb dressing and serve immediately.

Tips

  • Add a sprinkle of red pepper flakes to the broccoli before roasting for a little kick.
  • This dressing is versatile! Try it on other roasted vegetables or salads.

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