Roasted Root Vegetable Halloumi Bowl

Name: Roasted Root Vegetable Halloumi Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 1 sweet potato (medium, peeled, cubed); 1 parsnip (peeled, sliced); 2 carrots (peeled, sliced); 0.5 red onion (cut into wedges); 2 tablespoon olive oil; 0.5 teaspoon dried thyme; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 8 ounce halloumi cheese (sliced into 1/2-inch thick pieces); 2 tablespoon lemon juice (freshly squeezed); 1 tablespoon fresh parsley (chopped); 1 tablespoon fresh mint (chopped); 0.25 cup walnuts (chopped); 3 cup mixed greens

A nourishing and flavorful bowl featuring sweet roasted root vegetables, savory pan-fried halloumi cheese, and a bright herb dressing, perfect for a cozy fall evening.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 3
Cuisine: Mediterranean
Difficulty: Easy

Dietary

Vegetarian
Gluten-Free
Soy-Free
Egg-Free
Pescatarian

Ingredients

1 sweet potato (medium, peeled, cubed)
1 parsnip (peeled, sliced)
2 carrots (peeled, sliced)
0.5 red onion (cut into wedges)
2 tablespoon olive oil
0.5 teaspoon dried thyme
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
8 ounce halloumi cheese (sliced into 1/2-inch thick pieces)
2 tablespoon lemon juice (freshly squeezed)
1 tablespoon fresh parsley (chopped)
1 tablespoon fresh mint (chopped)
0.25 cup walnuts (chopped)
3 cup mixed greens

Instructions

Preheat oven to 400 degrees Fahrenheit. On a large baking sheet, combine the sweet potato, parsnip, carrots, and red onion. Drizzle with 1 tablespoon of the olive oil, sprinkle with dried thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat evenly. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
While vegetables are roasting, heat the remaining 1 tablespoon olive oil in a non-stick skillet over medium heat. Add the sliced halloumi cheese and cook for 2-3 minutes per side, until golden brown and slightly crispy. Remove from heat.
In a small bowl, whisk together the lemon juice, fresh parsley, and fresh mint with a pinch of salt and pepper to create the dressing.
To assemble the bowls, divide the mixed greens among 3 bowls. Top with the roasted vegetables, pan-fried halloumi, and chopped walnuts. Drizzle with the herb dressing and serve warm.

Notes

Leftovers can be stored in the refrigerator for up to 3 days and gently reheated, or enjoyed cold.

Nutrition (per serving)

Calories: 480
Protein: 18.5 g
Carbohydrates: 40.2 g
Fat: 28.5 g
Fiber: 7.8 g
Sodium: 760 mg
Saturated Fat: 12.3 g
Sugar: 12.1 g
Cholesterol: 50 mg