Halloumi Bowls with Roasted Veggies and Herbed Yogurt Sauce
Warmly spiced roasted veggies with seared haloumi over quinoa with a herbed yogurt sauce
Servings: 4
Calories: 664kcal
Equipment
- mini food processor
Ingredients
- 4 cups cooked quinoa
- 9 oz halloumi cheese thinly sliced
- 1 zucchini sliced
- 1 red pepper sliced
- 1⁄2 red onion sliced
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric powder
- 1⁄8 teaspoon ground cinnamon
- 1⁄2 teaspoon ground coriander
- 2 Tablespoons olive oil
- sea salt and pepper
Yogurt herb dressing
- 3⁄4 cup Greek yogurt
- 2 Tablespoons lemon juice
- 1 handful cilantro
- handful parsley
- 4 leaves mint
- 1 clove garlic
- 1-2 Tablespoons water
Instructions
- Place the yogurt, lemon juice, garlic, mint, cilantro, parlsey and water into a mini food processor or blender then season with salt and pepper.
- Blend until smooth.
- Heat your oven to 450℉.
- Add the sliced veggies to a large bowl, then pour in the olive oil, paprika, turmeric, ground coriander and cinnamon. Season with salt and pepper, then mix well before baking for 20-25 minutes turning once halfway through.
- Heat a large skillet to medium heat and add a little bit of oil. Arrange the halloumi on the skillet and fry about 2-3 minute per side under golden brown.
- To serve, add quinoa to a plate, cover in veggies and halloumi then drizzle with the herby yogurt sauce,
Nutrition
Calories: 664kcal | Carbohydrates: 77g | Protein: 31g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 2mg | Sodium: 812mg | Potassium: 1068mg | Fiber: 12g | Sugar: 20g | Vitamin A: 1343IU | Vitamin C: 75mg | Calcium: 794mg | Iron: 4mg