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Easy • Vegetarian

Crispy Halloumi and Veggie Bowls

These vibrant bowls feature salty, pan-fried halloumi and roasted vegetables, perfect for a quick, satisfying meal.

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

Say hello to your new favorite meatless meal! These crispy halloumi and veggie bowls are bursting with flavor, texture, and color. The salty, pan-fried halloumi is simply irresistible, especially when paired with tender roasted vegetables. It’s a super satisfying, wholesome dinner that comes together faster than you think!

Ingredients

Yield: 2 servings

Main

  • 1 (8 oz) block halloumi cheese, sliced into 1/2-inch thick pieces
  • 1 red bell pepper, cored and chopped into 1-inch pieces
  • 1 zucchini, halved lengthwise and sliced into 1/2-inch moons
  • 1/2 red onion, cut into wedges
  • 2 tbsp olive oil, divided
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • Cooked quinoa or couscous, for serving
  • Fresh parsley or mint, chopped (for garnish)

Lemon-Tahini Drizzle

  • 2 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp water (or more, to reach desired consistency)
  • 1 small clove garlic, minced (optional)
  • Pinch of salt

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). In a large bowl, toss the bell pepper, zucchini, and red onion with 1 tablespoon of olive oil, dried oregano, garlic powder, salt, and pepper. Spread vegetables in a single layer on a baking sheet.

  2. Step 2

    Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized, tossing halfway through.

  3. Step 3

    While vegetables roast, prepare the lemon-tahini drizzle: whisk together tahini, lemon juice, water, minced garlic (if using), and a pinch of salt until smooth. Add more water as needed to reach a pourable consistency.

  4. Step 4

    Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the sliced halloumi and cook for 2-3 minutes per side, until golden brown and crispy.

  5. Step 5

    Assemble the bowls: divide cooked quinoa or couscous among two bowls. Top with roasted vegetables and crispy halloumi. Drizzle generously with the lemon-tahini sauce and garnish with fresh parsley or mint.

Tips

  • Don't crowd the pan when roasting vegetables; use two sheets if necessary for even cooking.
  • For extra flavor, marinate the halloumi slices in a little olive oil and lemon juice before pan-frying.
  • Add a handful of baby spinach or arugula to the bowls for an extra green boost.

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