Crispy Halloumi Bowls with Roasted Veggies Are the Work Lunch Glow-Up You Need

Name: Crispy Halloumi Bowls with Roasted Veggies Are the Work Lunch Glow-Up You Need
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 zucchinis, chopped; 1 bell pepper, chopped; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; Salt, to taste; Pepper, to taste; 200g halloumi cheese, sliced; 1 cup quinoa or couscous, cooked; Fresh herbs for garnish (e.g., parsley or basil)

April 9, 2025

Recipes

When I think of my favorite work lunches, one dish always comes to mind: Crispy Halloumi Bowls with Roasted Veggies. This recipe is not just a meal; it’s a delightful escape from the mundane office routine. I remember the first time I made it, inspired by a Mediterranean café I stumbled upon during a summer trip. The vibrant colors and flavors of the dish transported me back to sun-drenched days, and I knew I had to recreate that experience at home. Now, every time I prepare this bowl, it brings back those joyful memories and adds a little sunshine to my workday.

What Makes This Recipe Special

This recipe stands out for several reasons:

Flavor Explosion: The crispy halloumi paired with roasted veggies creates a delightful contrast of textures and flavors.
Easy to Prepare: With minimal prep and cooking time, this dish is perfect for busy weekdays.
Customizable: You can easily swap out veggies or add your favorite grains to make it your own.
Meal Prep Friendly: These bowls store well, making them ideal for meal prepping for the week ahead.

Gather Your Ingredients

Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 2

200g halloumi cheese, sliced
1 zucchini, diced
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs (like parsley or basil) for garnish
Cooked quinoa or couscous (optional)

Let’s Get Cooking

Preheat your oven to 400°F (200°C).
On a baking sheet, toss the zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Spread them out evenly.
Roast the veggies in the oven for about 20 minutes, or until they are tender and slightly caramelized.
While the veggies are roasting, heat a non-stick skillet over medium heat. Add the halloumi slices and cook for about 2-3 minutes on each side until golden brown and crispy.
Once everything is cooked, assemble your bowls by layering the roasted veggies and halloumi over a base of quinoa or couscous, if using.
Garnish with fresh herbs and enjoy!

Helpful Hints & Variations

For a little extra zing, try adding a drizzle of balsamic glaze over the top before serving. You can also experiment with different vegetables based on what’s in season or what you have on hand. Sweet potatoes, asparagus, or even broccoli would work beautifully!

Perfect Pairings

This dish pairs wonderfully with a light salad or a refreshing yogurt sauce. For drinks, consider a crisp white wine or a sparkling water with lemon. And for dessert, a slice of lemon tart would be the perfect sweet ending!

Kitchen Q&A

Q: Can I make this dish vegan?

A: Absolutely! You can substitute halloumi with grilled tofu or chickpeas for a plant-based protein option.

Why I Love This Recipe

Crispy Halloumi Bowls with Roasted Veggies are more than just a meal; they are a reminder of the joy that cooking can bring. Each bite is a celebration of flavors and memories, making it a dish I cherish and love to share with others. It’s a simple yet satisfying way to brighten up any workday.

Your Turn

I invite you to try this recipe and make it your own! Feel free to tweak the ingredients and share your experiences. I’d love to hear how you enjoyed your Crispy Halloumi Bowls. Happy cooking!