Description
A quick and flavorful Greek-inspired power bowl featuring crispy halloumi, herb roasted potatoes, fluffy quinoa, and fresh vegetables. Perfect for a healthy weeknight meal.
Ingredients
Scale
- 1.5 cups cooked quinoa
- 1 pound small Yukon Gold potatoes, cut into 1-inch chunks
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 8 ounces halloumi cheese, cut into 1/2-inch thick slices or cubes
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and halved
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint (optional)
- For the Lemon-Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1–2 tablespoons water (to reach desired consistency)
- 1 clove garlic, minced
- Pinch of salt
Instructions
- 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. Toss potato chunks with 1 tablespoon olive oil, oregano, thyme, salt, and pepper. Spread on one half of the baking sheet.
- 3. Roast potatoes for 20-25 minutes, flipping halfway.
- 4. Cook quinoa according to package directions if not already prepared.
- 5. Pat halloumi dry with paper towels. Toss with remaining 1 tablespoon olive oil.
- 6. Add halloumi to the other half of the baking sheet with 10 minutes left on potato roasting time.
- 7. Roast for another 10-12 minutes, or until halloumi is golden brown and crisping.
- 8. Whisk together tahini, lemon juice, garlic, and salt for the dressing. Gradually add water until drizzle-able.
- 9. Assemble bowls: Divide quinoa, top with roasted potatoes, crispy halloumi, tomatoes, cucumber, red onion, and olives.
- 10. Drizzle with dressing and sprinkle with fresh parsley and mint.
Notes
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat potatoes and halloumi gently in a skillet or toaster oven. Assemble with fresh ingredients.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasted and Assembled
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 20g