Roasted Halloumi and Chickpea Quinoa Bowl
A vibrant and satisfying Mediterranean-inspired bowl featuring golden-roasted halloumi and chickpeas, fluffy quinoa, and fresh vegetables, all tied together with a zesty lemon-herb dressing.
1273 calories
$4 per serving
$35 min
2 servings
vegetarian, any cuisine
Ingredients
- 100g quinoa
- 125g halloumi cheese, cut into cubes
- 200g canned chickpeas, drained and rinsed
- 200g cherry tomatoes
- 1 red bell pepper, diced
- 1/2 cucumber, diced
- 50g arugula
- 15ml extra virgin olive oil
- 1 lemon, juiced
- 1 clove garlic, minced
- 1 handful fresh mint, chopped
- Salt and black pepper to taste
Instructions
- 1.Cook the 100g of quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
- 2.Preheat your oven to 200°C. On a baking sheet, toss the cubed halloumi, chickpeas, and whole cherry tomatoes with half of the olive oil (about 7ml), a pinch of salt, and pepper.
- 3.Roast for 20-25 minutes, tossing halfway through, until the halloumi is golden and the chickpeas are slightly crispy. The tomatoes should be soft and blistered.
- 4.While the ingredients roast, prepare the dressing. In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and chopped fresh mint. Season with a little salt and pepper.
- 5.To assemble the bowls, divide the arugula and cooked quinoa between two bowls as a base.
- 6.Top the base with the warm roasted halloumi, chickpeas, and tomatoes directly from the oven.
- 7.Garnish with the fresh diced cucumber and red bell pepper, then drizzle generously with the lemon-herb dressing before serving.
Nutrition Information
54g
fat
123g
carbs
30g
fiber
59g
protein
Why this recipe
This recipe is a powerhouse of balanced nutrition, offering complete protein from quinoa and halloumi for muscle support. It's rich in fiber from chickpeas and vegetables, promoting digestive health and sustained energy, and packed with vitamins and antioxidants.