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 -
Category: Dinner -
Method: Baked
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Cuisine: American
Category:
Method:
Cuisine:Ingredients
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
Find it online: https://kaynutrition.com/sheet-pan-halloumi-bowls/
