Ingredients
8 oz halloumi cheese
1 small butternut squash (cubed)
1 lb Brussels sprouts (halved)
1/2 medium red onion (sliced)
2 tbsp olive oil (for roasting)
Salt and pepper to taste
1/4 cup tahini
2 tbsp pure maple syrup
2 tbsp fresh lemon juice
1 clove garlic (minced)
2–4 tbsp water (to thin dressing)
2 cups cooked quinoa or farro
4 cups baby spinach or mixed greens
1/4 cup pomegranate seeds (optional)
1–2 tbsp olive oil (for pan-frying halloumi)
Instructions
1. 1. Preheat oven to 400°F (200°C).
2. 2. On a large baking sheet, toss cubed butternut squash, halved Brussels sprouts, and sliced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer. Roast 25-30 minutes, flipping halfway, until tender and caramelized.
3. 3. Meanwhile, cook quinoa or farro according to package directions.
4. 4. In a small bowl, whisk together tahini, maple syrup, lemon juice, and minced garlic. Gradually whisk in 2-4 tbsp cold water until smooth and pourable. Season with salt to taste.
5. 5. Pat halloumi dry with paper towels. Slice into 1/4-inch planks or cubes. Heat 1-2 tbsp olive oil in a large non-stick skillet over medium-high heat. Cook halloumi in a single layer for 2-4 minutes per side until deeply golden and crispy. Work in batches if needed.
6. 6. Assemble bowls: divide cooked grain and spinach among 4 bowls. Top with roasted vegetables and crispy halloumi. Drizzle with maple-tahini dressing. Garnish with pomegranate seeds and serve immediately.
Notes
Pro Tips: Pat halloumi very dry for maximum crispiness. Do not crowd the pan or sheet pan to ensure browning. Season vegetables generously. Dress bowls just before serving to keep greens crisp. For meal prep, roast vegetables and cook grains ahead; store components separately; pan-fry halloumi fresh when serving. Reheat halloumi in a dry skillet or air fryer for best texture. This bowl is a complete meal but can be served with crusty bread or a light soup. Feel free to swap vegetables, grains, or dressings based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Pan-Frying
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian, Gluten-Free (if using certified gluten-free grains)
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 18 g
- Sodium: 890 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 14 g
- Protein: 24 g
- Cholesterol: 40 mg