Mediterranean Broccoli and Halloumi Power Bowl
This vibrant power bowl combines golden, crispy halloumi with roasted broccoli, cherry tomatoes, and protein-rich chickpeas over a fluffy bed of quinoa. A bright lemon-herb dressing ties everything together, creating a nourishing, flavorful meal that’s Mediterranean in spirit and satisfying .
⏳ Time
Prep time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Bowl:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 medium head broccoli, cut into florets (about 3 cups)
1 cup cherry tomatoes, halved
1 can (15 oz / 425 g) chickpeas, drained & rinsed
200 g halloumi cheese, sliced into ½-inch thick pieces
2 tbsp olive oil (divided)
½ tsp dried oregano
½ tsp smoked paprika
Salt & pepper to taste
For the Lemon-Herb Dressing:
3 tbsp extra virgin olive oil
Juice of 1 lemon
1 clove garlic, minced
1 tbsp fresh parsley, finely chopped
½ tsp Dijon mustard
Salt & pepper, to taste
Optional Toppings:
Fresh mint or basil leaves
A sprinkle of toasted pine nuts or almonds
ℹ️ Instruction
1. Cook the quinoa:
In a saucepan, combine quinoa and water/broth.
Bring to a boil, then reduce to low heat, cover, and simmer for 12–15 minutes until fluffy.
Remove from heat and fluff with a fork.
2. Roast the vegetables:
Preheat oven to 200°C (400°F).
Spread broccoli florets, cherry tomatoes, and chickpeas on a baking sheet.
Drizzle with 1 tbsp olive oil, sprinkle with oregano, paprika, salt, and pepper.
Roast for 15–18 minutes, stirring halfway, until broccoli is tender and lightly browned.
3. Prepare the halloumi:
Heat a non-stick skillet over medium heat.
Add remaining 1 tbsp olive oil.
Place halloumi slices in the skillet and cook 1–2 minutes per side until golden brown. Remove from heat.
4. Make the dressing:
In a small bowl, whisk together olive oil, lemon juice, garlic, parsley, mustard, salt, and pepper until emulsified.
5. Assemble the bowls:
Divide quinoa between two bowls.
Top with roasted broccoli, tomatoes, chickpeas, and halloumi slices.
Drizzle with lemon-herb dressing.
Garnish with fresh herbs and nuts if desired.
Notes & Tips
Halloumi tip: Pat the halloumi dry before pan-frying for better browning and to prevent excess splatter.
Make ahead: Cook quinoa and roast veggies in advance for quick assembly. Halloumi tastes best freshly cooked.
Serving variation: Swap quinoa with farro, couscous, or bulgur for variety.
Extra greens: Add spinach or arugula for freshness.
⁉️ Frequently asked questions FAQ
Q: Can I make this vegan?
A: Yes—swap halloumi for pan-seared tofu or marinated tempeh.
Q: Can I use frozen broccoli?
A: Absolutely. Roast it straight from frozen—just add 3–4 minutes to the cooking time.
Q: How long will leftovers last?
A: Store quinoa, roasted veggies, and chickpeas in the fridge for up to 3 days. Pan-fry halloumi just before eating for best texture.
✅ Nutritional Value
Calories: 610 kcal
Protein: 28 g
Carbohydrates: 55 g
Fiber: 11 g
Sugars: 8 g
Fat: 29 g
Cholesterol: 40 mg
Sodium: 950 mg