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Roasted broccoli halloumi bowls

This recipe offers a harmonious blend of flavors and textures, marrying the earthy goodness of roasted broccoli with the savory bite of halloumi cheese. Each mouthful is a celebration of wholesome ingredients and vibrant colors, making it a feast for both the eyes and the palate.

With its simple yet sophisticated preparation, this dish is perfect for those seeking a nutritious and satisfying meal without sacrificing on taste.

Roasted broccoli halloumi bowls

Total Time:

60mins

Prep:

15mins

Cook:

45mins

Dietary Preference(s):

Gluten Free, Vegetarian

Ingredients

  • 1 cup quinoa
  • 2 cups water and/or broth
  • 2 peppers, cut into 1 inch pieces
  • 1 red onion, cut into 1 inch wedges
  • 3-4 cups broccoli florets
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 2 large garlic cloves, minced
  • 1/4 tsp chili flakes
  • 250-300 grams halloumi, sliced
  • 1/4-1/2 cup pesto
  • 1/2 cup chopped almonds, toasted if desired
  • lemon wedges

How to Make It

1.

Preheat the oven at 400F and line a large baking sheet or baking dish with parchment paper.

2.

While the oven is heating, cook the quinoa by adding the quinoa and broth to a medium pot. Bring to a boil and cook at a simmer for 12-15 minutes until the broth is absorbed. Remove from the heat and keep the lid on for 10 minutes. Fluff with a fork and set aside.

3.

Add the broccoli florets, chopped red pepper and chopped red onion to the baking sheet. Drizzle with olive oil, salt, pepper, garlic powder and pinch of chili flakes. Toss everything together and then roast for 20 minutes. After 20 mins, add the sliced halloumi on top of all of the vegetables.

4.

Put the pan back in the oven and bake for another 10-20 minutes until the halloumi is starting to turn golden. (If preferred, you can just continue roasting the vegetables until done to your liking and then quickly fry the halloumi in a pan with a drizzle of olive oil until golden before serving).

5

Remove the pan from the oven and create bowls by dividing the cooked quinoa, roasted vegetables and halloumi, chopped cabbage, chopped almonds and 1-2 tbsp pesto per bowl. Squeeze lemon juice over each bowl and enjoy.

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