Halloumi & Quinoa Bowl with Roasted Veggies & Tahini-Lemon Sauce

If you’re looking for a balanced, satisfying meal that feels both nourishing and vibrant, this Halloumi & Quinoa Bowl checks every box. Fluffy quinoa forms the base, roasted vegetables add color and natural sweetness, and golden-seared halloumi brings a salty, satisfying bite. Everything is finished with a creamy tahini-lemon sauce that ties the bowl together with brightness and depth.

This recipe works beautifully for lunch, dinner, or weekly meal prep. It’s rich in plant-based nutrients, offers quality protein, and delivers bold Mediterranean-inspired flavors without complicated steps.

Prep Time: 20 minutes

Cook Time: 25–30 minutes

Total Time: About 45–50 minutes

Servings: 3–4

Ingredients

Quinoa Bowl

1 cup (170 g) quinoa, uncooked

2 cups (480 ml) water or vegetable broth

Roasted Veggies

1 cup (150 g) zucchini, chopped

1 cup (150 g) bell pepper, sliced

1 cup (150 g) cherry tomatoes

1 tablespoon (15 ml) olive oil

Salt and black pepper, to taste

Halloumi

8 oz (225 g) halloumi cheese, sliced

1 tablespoon (15 ml) olive oil

Tahini-Lemon Sauce

3 tablespoons (45 g) tahini

2 tablespoons (30 ml) lemon juice

1 small garlic clove, grated

1–3 tablespoons warm water (to thin)

Salt, to taste

Instructions

Rinse the quinoa thoroughly under cold water to remove bitterness.

Bring water or broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes.

Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Preheat oven to 200°C (400°F).

Toss zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper.

Spread vegetables on a baking sheet in a single layer and roast for 18–22 minutes until tender and slightly caramelized.

Heat olive oil in a skillet over medium heat.

Sear halloumi slices for 2–3 minutes per side until golden brown. Remove from heat.

Prepare tahini sauce by whisking tahini, lemon juice, garlic, salt, and warm water until smooth and pourable.

Assemble bowls by layering quinoa, roasted veggies, halloumi, and drizzle generously with tahini-lemon sauce.

Tips

Always rinse quinoa to remove natural saponins.

Use broth instead of water for deeper flavor.

Avoid overcooking quinoa to keep it fluffy.

Roast vegetables without overcrowding for better caramelization.

Pat halloumi dry before searing for crisp edges.

Don’t move halloumi too soon while cooking; let a crust form.

Adjust sauce thickness gradually with warm water.

Taste sauce before serving and adjust salt or lemon.

Serve immediately for best halloumi texture.

Store components separately for meal prep.

Variations

Add roasted eggplant or red onion.

Swap quinoa for brown rice or couscous.

Add chickpeas for extra protein and fiber.

Include fresh cucumber and herbs for a cooler bowl.

Add avocado slices for creaminess.

Use grilled vegetables instead of roasted.

Sprinkle pomegranate seeds for sweetness.

Add a pinch of smoked paprika to the sauce.

Use lime instead of lemon for a different citrus profile.

Top with toasted pine nuts or almonds.

Q&A

Can I make this ahead of time?
Yes, store components separately and assemble before serving.

Can I use pre-cooked quinoa?
Absolutely, just reheat before assembling.

Is halloumi necessary?
It’s the signature protein here, but grilled tofu works as a substitute.

How do I keep halloumi from becoming rubbery?
Serve shortly after cooking and avoid overcooking.

Can I grill the halloumi?
Yes, it grills beautifully.

Is this recipe vegetarian?
Yes, it is fully vegetarian.

Can I make the sauce dairy-free?
The sauce is already dairy-free.

How long does tahini sauce last?
Up to 5 days refrigerated in a sealed container.

Can I make it gluten-free?
Yes, quinoa is naturally gluten-free.

Can I add greens?
Yes, spinach or arugula work well as a base layer.

Nutrition

(Approximate per serving, based on 4 servings)

Calories: 480–520

Protein: 20–24 g

Carbohydrates: 45–50 g

Fiber: 6–8 g

Fat: 26–30 g

Sodium: Varies depending on halloumi and broth used

Values may vary depending on ingredient brands and portion size.

Conclusion

This Halloumi & Quinoa Bowl with Roasted Veggies and Tahini-Lemon Sauce is a balanced, flavor-packed meal that feels both wholesome and satisfying. The fluffy quinoa, caramelized vegetables, golden halloumi, and creamy citrus sauce create layers of texture and taste in every bite. Whether you’re preparing it for a quick dinner or weekly meal prep, it’s a versatile recipe that delivers both nutrition and bold Mediterranean-inspired flavor.