Halloumi and Roasted Vegetable Quinoa Bowl
A vibrant, protein-packed bowl featuring golden halloumi, roasted sweet potatoes, and a zesty lemon-tahini dressing.
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
Nutrition
per serving- kcal
- 485
- Protein
- 18 g
- Fat
- 26 g
- Carbs
- 45 g
Ingredients
for 4 servings- Halloumi cheese250 g
- quinoa200 g
- sweet potato400 g
- bell peppers300 g
- zucchini300 g
- olive oil60 ml
- tahini80 g
- lemon juice40 ml
- dried oregano5 g
Method
5 stepsPreheat oven to 200C. Toss diced sweet potatoes, bell peppers, and zucchini with 20ml olive oil and oregano. Roast for 40 minutes.
Rinse quinoa and cook in 400ml water until tender, about 15 minutes.
Slice halloumi and pan-fry in a non-stick skillet over medium heat until golden brown on both sides.
Whisk tahini, lemon juice, and remaining 40ml olive oil until smooth.
Divide cooked quinoa into bowls, top with roasted vegetables and halloumi, and drizzle with the tahini dressing.