Friends made these Halloumi Bowls with Roasted Vegetables for me a few weeks ago and I was shocked by how delicious and simple they were. Easily adaptable to whatever veggies you have in your fridge, they’re super simple to make, adaptable to your taste and take less than 30 mins. Talk about a home run for a weeknight meal.
For the vegetables, I have just listed what I use most often – but you can sub in any others you love. Beans, brussels sprouts, peppers… this is completely adaptable to whatever you like most. The quanities are really just guidelines too. Love veggies? Make more. Cheese lover? Buy another pack. Its 100% adaptable to whatever quantities you wish to choose.
250g Halloumi cheese (sometimes also called halloum), thinly sliced
1 bunch broccolini or crown of broccoli
1 large onion, sliced
2 large carrots, roughly julienned
1 small sweet potato/yam roughly diced or 8ish baby potatoes halved
2 tbs olive oil
1/2 cup cooked quinoa or couscous per person
Tzatziki or hummus
2 tbs za’atar spice (or your favourite herbed spice such as greek seasoning)
For the vinaigrette:
3 tbs cup za’atar spice (or your favourite herbed spice)
3 tbs red wine vinegar
3 tbs olive oil
Preheat the oven to 425F. In a small bowl, mix together the ingredients for the vinaigrette. Set aside. Toss all of your veggies onto a sheet pan (or two if they are too crowded) and toss in 2 tbs of olive oil and za’atar seasoning. Roast in the oven for 20 mins. Note you can change the vegetables to accommodate whatever you have on hand – the ones listed here are just the ones I use most often.
Meanwhile, heat a skillet on medium-high heat. Once hot, add your halloumi and sear for about 1 min on each side. Set aside.
Once all of your pieces are fully cooked, you are ready to assemble. Layer the grain (quinoa or couscous), roasted vegetables and halloumi – then top with a spoon or two of the vinaigrette. Finish with a good dollop or two (measure with your heart) of the tzatziki or hummus. Serve immediately.