Crispy Halloumi and Roasted Veggie Grain Bowls

• 1 ½ cups cooked quinoa or farro
• 1 pint cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 cup red onion, cut into wedges
• 8 oz halloumi cheese, cut into cubes
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lemon
• ¼ cup chopped fresh parsley
• Optional: toasted pine nuts or pumpkin seeds for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss zucchini, red onion, cherry tomatoes, olive oil, oregano, garlic powder, smoked paprika, salt, and pepper in a bowl.
3. 3 Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway through.
4. 4 While the veggies roast, heat a skillet over medium heat and add halloumi cubes. Cook until golden brown on all sides.
5. 5 Combine cooked quinoa or farro with roasted vegetables in a large serving bowl.
6. 6 Squeeze lemon juice over the top and sprinkle with fresh parsley.
7. 7 Serve immediately, garnished with toasted pine nuts or pumpkin seeds if desired.

Equipment

• Baking sheet
• Skillet
• Large serving bowl

Variations

• Substitute sweet potatoes for zucchini for a different flavor profile.
• Add a sprinkle of feta cheese for extra tang.

Substitutions

• Use firm tofu instead of halloumi for a vegan option.
• Replace quinoa with cauliflower rice for a low-carb alternative.

Pairings

• A crisp Sauvignon Blanc complements the tangy and savory flavors.
• Serve with warm pita bread on the side.

Nutrition

Tips

• For extra crispiness, pat halloumi dry with paper towels before cooking.
• Add a handful of baby spinach leaves to the bowl for a fresh, leafy addition.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven to maintain the crispiness of the halloumi.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven to restore texture.

Serving Suggestions

• Pair with a side of tzatziki for a refreshing contrast.
• Serve with a simple arugula salad dressed with balsamic vinaigrette.

FAQ