Harissa Lamb & Halloumi Power Bowls with Lemon-Tahini Drizzle - Quick Protein Feast

Merging Pinterest's viral Mediterranean bowl trend with explosive new flavor combinations, these harissa-spiked lamb meatballs and pan-seared halloumi deliver restaurant-quality protein in under 35 minutes. The cooling lemon-tahini drizzle balances the warmth of North African spices while zucchini ribbons add freshness. Perfect for post-workout fuel or busy weeknights when you crave bold flavors without the fuss.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb ground lamb
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 8 oz halloumi cheese, sliced
• 2 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped mint
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 2 tbsp olive oil
• Cooked quinoa (for base)

Instructions

1. Mix lamb, harissa, and cumin. Form into 1-inch meatballs.
2. Heat 1 tbsp olive oil in skillet. Cook meatballs 8-10 minutes until browned.
3. Remove meatballs; add halloumi slices. Sear 2 minutes per side until golden.
4. Toss zucchini ribbons in skillet residual heat for 1 minute.
5. Whisk tahini, lemon juice, garlic, and 3 tbsp water until smooth.
6. Assemble bowls: quinoa base, zucchini ribbons, tomatoes, meatballs, halloumi.
7. Drizzle generously with lemon-tahini sauce.
8. Garnish with fresh mint.
9. Optional: sprinkle with sumac or chili flakes.
10. Serve immediately while halloumi is warm.

Chef's Note

For extra crispy halloumi, pat slices dry and don't move them in pan for first 90 seconds. Squeeze fresh lemon over assembled bowls to brighten flavors.

Make-Ahead Tips

Store components separately: cooked meatballs (3 days), pre-whisked sauce (5 days), sliced veggies (2 days).

Substitutions

Ground turkey for lamb, feta for halloumi (won't crisp), parsley for mint.