Roasted Veggie and Halloumi Quinoa Bowl

Why You’ll Love This Recipe

• Big, satisfying textures: tender roasted veggies, fluffy quinoa, and golden, squeaky halloumi.
• Bright lemon-herb dressing ties everything together with a fresh, zesty finish.
• Weeknight-friendly: one sheet pan + one pot, ready in about 45 minutes.
• Meal-prep smart: components hold well, and the bowls are endlessly customizable.

Grocery List

• Produce: Zucchini, eggplant, red bell pepper, yellow bell pepper, lemon, garlic, flat-leaf parsley, fresh mint
• Dairy: Halloumi (8 oz / 225 g)
• Pantry: Quinoa, extra-virgin olive oil, Dijon mustard, honey (or maple syrup), dried oregano, garlic powder, kosher salt, black pepper, crushed red pepper flakes (optional), low-sodium vegetable broth (optional)

Full Ingredients

For the Roasted Vegetables

• 1 medium zucchini (about 12 oz / 340 g), cut into 3/4-inch cubes
• 1 medium eggplant (about 1 lb / 450 g), cut into 3/4-inch cubes
• 2 bell peppers (red and yellow), cut into 1-inch pieces (about 10 oz / 280 g total)
• 2 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes (optional)
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Quinoa Base

• 1 cup (185 g) quinoa, rinsed well
• 1 3/4 cups (420 ml) low-sodium vegetable broth or water
• 1/4 tsp kosher salt (omit if broth is salty)

For the Lemon Herb Dressing

• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1 small garlic clove, finely grated or minced
• 1 tsp Dijon mustard
• 1 tsp honey (or maple syrup)
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 tbsp finely chopped fresh mint
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

For the Halloumi

• 8 oz (225 g) halloumi, cut into 1/2-inch-thick slices
• 1 tsp olive oil, for the pan

To Serve

• Chopped fresh parsley or mint, for garnish
• Lemon wedges

Step-by-Step Instructions

Step 1: Preheat and prep the vegetables

Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup. Cut the zucchini and eggplant into 3/4-inch cubes and the bell peppers into 1-inch pieces. Toss the vegetables with 2 tbsp olive oil, oregano, garlic powder, crushed red pepper (if using), 3/4 tsp kosher salt, and 1/4 tsp pepper. Spread in a single layer without crowding.

Step 2: Roast until caramelized

Roast the vegetables for 25–30 minutes, stirring once halfway, until the edges are browned and the centers are tender. If you’d like extra color, broil for 1–2 minutes at the end, watching closely.

Step 3: Cook the quinoa

While the vegetables roast, place the rinsed quinoa, broth or water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Step 4: Make the lemon herb dressing

In a small jar or bowl, combine 3 tbsp olive oil, lemon juice, lemon zest, garlic, Dijon, honey, parsley, mint, 1/4 tsp salt, and 1/8 tsp pepper. Shake or whisk until emulsified. Taste and adjust seasoning if needed.

Step 5: Prep the halloumi

Pat the halloumi slices very dry with paper towels to encourage browning. If your halloumi tastes very salty, give it a quick rinse and dry well again. This cheese browns best when dry and the pan is hot.

Step 6: Sear the halloumi

Heat 1 tsp olive oil in a nonstick or cast-iron skillet over medium-high heat. Add halloumi in a single layer and sear 2–3 minutes per side, until a deep golden crust forms. Transfer to a plate. Work in batches if needed to avoid crowding.

Step 7: Toss, assemble, and serve

While the quinoa is still warm, toss it with half of the lemon herb dressing. Fold in the roasted vegetables. Portion into 4 bowls. Top each with seared halloumi and drizzle with the remaining dressing. Garnish with chopped herbs and serve with lemon wedges.

Pro Tips

• Cut vegetables to similar size so they roast evenly and brown at the same pace.
• Rinse quinoa thoroughly to remove bitterness from saponins.
• Dress the quinoa while warm—it absorbs flavor better than when cold.
• Sear halloumi just before serving; it’s best hot and crisp from the pan.
• For deeper char on the vegetables, spread them out on two pans rather than crowding one.

Variations

• Grain swap: Use farro, bulgur, or couscous instead of quinoa (cook according to package directions).
• Spice shift: Replace oregano with 1–2 tsp za’atar or add 1/2 tsp smoked paprika to the vegetables.
• Protein/cheese swap: Try crisped chickpeas or grilled tofu for a vegetarian alternative, or swap halloumi for crumbled feta (no searing needed).

Storage & Make-Ahead

Cooked quinoa and roasted vegetables keep in airtight containers in the refrigerator for up to 4 days. Dressing keeps 1 week. Halloumi is best freshly seared; if storing, re-crisp slices in a hot dry skillet for 1–2 minutes per side. For meal prep, pack quinoa and veggies together and keep halloumi and dressing separate; reheat quinoa/veg, then add hot halloumi and drizzle with dressing just before eating. Quinoa freezes well for up to 2 months; thaw overnight in the fridge.

Nutrition (per serving)

Approximate: 560 calories; 32 g fat; 44 g carbohydrates; 5 g fiber; 23 g protein; 900–1000 mg sodium (varies by halloumi brand and broth).