Made on a single pan and ready in 30 minutes, these sheet pan halloumi bowls are a quick and easy meal full of protein, fiber, and flavor. This vegetarian recipe is perfect for weekday lunches or a weeknight dinner.
If you’ve never tried halloumi, it’s semi-hard, salty cheese traditionally made from goat’s and sheep’s milk, or a mixture of the two. Thanks to its sturdy texture, it’s great for grilling and frying as it maintains its shape and doesn’t melt, which makes it perfect for sandwiches, salads, and bowls.
The combination of crispy halloumi, roasted vegetables, and fluffy quinoa in this recipe, along with creamy yogurt and herb dressing, these sheet pan halloumi bowls are a well-balanced meal idea filled with colors, textures, and flavors.
Why You’ll Love Them
- Made on One Pan – Prep time and cleanup are easy with this one-pan recipe.
- Quick and Easy – Ready in under 30 minutes, this recipe is perfect for a weeknight dinner.
- Great for Meal Prep – These bowls keep well in the fridge making them a great make-ahead meal.
Ingredients + Substitutions
- Halloumi – To add some vegetarian protein.
- Veggies – To add some color, fiber, and micronutrients. I used a combination of cherry tomatoes, zucchini, and red onion, but broccoli, radishes, bell peppers, and carrots would also work well.
- Leafy Greens – To add some more fiber and micronutrients. I used mixed greens but arugula and any style of lettuce would work well.
- Quinoa – To add some complex carbohydrates and plant-based protein. You could also use couscous or another high-protein grain you enjoy.
- Greek Yogurt – To make the creamy dressing and add some more protein. You can use whole or non-fat yogurt.
- Fresh Herbs – To make the dressing. I used basil, but any combination of basil, cilantro, parsley, basil, dill, and/or mint will work.
- Lemon Juice – To balance the dressing, red wine vinegar will also work.
- Garlic – To flavor the dressing. The recipe calls for a garlic clove but you can use garlic powder if needed.
- Salt and Pepper – To season.
Dietary Adaptions
To Make them Gluten-Free: No adaptations are needed, this recipe is gluten-free.
To Make them Dairy-Free: Swap the halloumi for extra-firm tofu and swap the yogurt for dairy-free yogurt.
Red’s Nutrition Tip
Halloumi is one of the highest protein cheeses, which makes it a great addition to a vegetarian meal. That said, if you’re not a fan or you can’t find it, you can swap the halloumi for extra-firm tofu slices instead.
Serving Suggestions
These sheet pan halloumi bowls are a balanced meal with protein, carbohydrates, fiber, and healthy fats. They can be enjoyed on their own as a filling meal or adapted to suit your personal dietary needs. For example:
- To add more fiber, swap the zucchini or tomatoes for broccoli.
- To add more protein, serve the bowls with an additional plant or animal protein source such as grilled tofu, chicken, or beef.
- To add more carbohydrates, serve the bowls with a side of pita bread.
- To reduce the fat content, use non-fat yogurt.
Storage + Reheating
To Refrigerate: Allow the quinoa, halloumi, and vegetables to cool completely, then transfer to airtight containers for up to 5 days. The dressing can be stored in a separate airtight container for up to 1 week.
To Freeze: Freezing is not recommended.
To Reheat: The quinoa, halloumi, and vegetables in the microwave for 1-2 minutes.
More Halloumi Recipes
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Sheet Pan Halloumi Bowls
These sheet pan halloumi bowls are ready in 30 minutes and packed full of protein and fiber. Not to mention, leftovers keep well in the fridge making them a great meal prep idea for healthy lunches.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 bowls 1x
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Category: Dinner
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Method: Baked
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Cuisine: American
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Sheet Pan Halloumi:
- 8 ounces halloumi, cut into 1/2-inch slices
- 1 small green zucchini, quartered and sliced
- 1 small yellow zucchini, quartered and sliced
- 1 cup cherry tomatoes
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
Bowls:
- 1 1/2 cups quinoa, uncooked
- 4 cups leafy greens
Creamy Herb Dressing:
- 1/2 cup plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 cup mixed fresh herbs, such as parsley, basil, dill, basil, cilantro, and/or mint
- 1 clove garlic
- 1/2 teaspoon salt
- 1 pinch black pepper
Instructions
- Preheat the oven to 425ºF.
- Fill a saucepan with water and bring it to a boil. Once boiling, add a generous pinch of salt and quinoa and cook for 15 minutes, or as per package directions, until tender. Once cooked, strain quinoa in a fine mesh colander and shake the colander to remove as much excess water as possible.
- On a large baking sheet, add the sliced zucchini, red onion, and cherry tomatoes, drizzle with olive oil, season with salt and pepper, toss the vegetables to coat them in the oil, and then spread them out evenly. Add the halloumi slices to the pan, nuzzling them in between the vegetables, ensuring everything remains in a single layer.
- Transfer the baking sheet to the oven for 18-20 minutes, flipping the halloumi halfway through, until the vegetables are tender and the halloumi is slightly crispy. (Once cooked, if your halloumi is not as you’d like (it can vary by baking sheet) simply add it to a pan with a little bit of olive oil for 10-15 per side until golden brown.)
- While the quinoa and halloumi are cooking, add the yogurt, olive oil, lemon juice, herbs, garlic, salt, and pepper to a small food processor or blender and blitz until smooth and well incorporated. Taste and add seasoning as needed and then set it aside.
- To serve, layer the quinoa, lettuce, vegetables, and halloumi into a bowl and top with a dollop of creamy herb dressing. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
To Use Garlic Powder: Swap the garlic close for 1/2 teaspoon garlic powder.
Nutrition
- Serving Size: 1 bowl
- Calories: 618 calories
- Sugar: 4 grams
- Fat: 36 grams
- Carbohydrates: 48 grams
- Fiber: 6 grams
- Protein: 27 grams
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