Skillet Halloumi & Roasted Vegetable Bowl

Salty, pan-fried halloumi cheese paired with roasted bell peppers, zucchini, and chickpeas, served over fluffy quinoa with a bright lemon-tahini dressing.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Medium
• Cost: $4.56/serving

Dietary

• High-Fiber
• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• healthy
• bake
• one-pot
• savory

Ingredients

• 1 halloumi cheese (sliced 1/2-inch thick)
• 1 tablespoon olive oil (divided)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 zucchini (chopped)
• 1 can chickpeas (rinsed and drained)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup quinoa (uncooked)
• 2 cup water or vegetable broth
• 1 dressing ingredients
• 2 tablespoon tahini
• 1 tablespoon lemon juice
• 1 tablespoon water
• 0.25 teaspoon garlic powder

Instructions

1. Preheat oven to 425°F (220°C). On a large baking sheet, toss chopped red bell pepper, green bell pepper, zucchini, and rinsed chickpeas with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread in a single layer.
2. Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized, flipping halfway through.
3. While vegetables roast, prepare quinoa: Rinse uncooked quinoa thoroughly. In a medium saucepan, combine uncooked quinoa and 2 cups water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.
4. Prepare the dressing: In a small bowl, whisk together tahini, lemon juice, 1 tablespoon water, and 1/4 teaspoon garlic powder until smooth. Add more water if needed to reach desired consistency.
5. Heat remaining 1/2 tablespoon olive oil in a large skillet over medium heat. Add sliced halloumi cheese and cook for 2-3 minutes per side, until golden brown and slightly crispy.
6. Assemble bowls: Divide quinoa among 4 bowls. Top with roasted vegetables and chickpeas, then pan-fried halloumi. Drizzle generously with lemon-tahini dressing.

Notes

Add a sprinkle of red pepper flakes to the vegetables for extra heat. The halloumi is best served warm from the skillet.

Nutrition (per serving)

• Calories: 530
• Protein: 27.5 g
• Carbohydrates: 52.3 g
• Fat: 26.8 g
• Fiber: 14.5 g
• Sodium: 810 mg
• Saturated Fat: 9.1 g
• Sugar: 7.3 g
• Cholesterol: 45 mg