Spicy Harissa Halloumi Power Bowl with Lemon-Tahini Drizzle
Meet your new lunch obsession - halloumi cheese gets crispy-edged glory with smoky harissa paste, paired with colorful roasted veggies and protein-rich quinoa. The lemon-tahini drizzle adds creamy tang that makes this bowl restaurant-worthy. Ready in 35 minutes and packed with 25g protein!
Ingredients
- 8 oz halloumi cheese, sliced into ½" planks
- 1 tbsp harissa paste (plus extra for drizzling)
- 1 medium zucchini, diced
- 1 red bell pepper, sliced
- 1 small red onion, wedged
- 1 cup cooked quinoa
- 2 cups baby spinach
- 2 tbsp olive oil
- 1 tbsp lemon juice
- ¼ cup tahini
- 2 tbsp water
- ¼ cup chopped fresh cilantro
- 1 tsp smoked paprika
- Salt & pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, and red onion with 1 tbsp olive oil, smoked paprika, salt, and pepper on a sheet pan.
- Roast vegetables for 18-20 minutes until caramelized at edges.
- Meanwhile, mix halloumi slices with harissa paste in a bowl until evenly coated.
- Heat remaining olive oil in skillet over medium-high. Sear halloumi 2-3 minutes per side until golden-brown crust forms.
- Whisk tahini, lemon juice, water, and pinch of salt in small bowl until smooth (add water as needed for pourable consistency).
- Assemble bowls: layer spinach, quinoa, roasted veggies, and halloumi.
- Drizzle generously with lemon-tahini sauce and extra harissa paste.
- Top with fresh cilantro and cracked black pepper.
Chef's Note
Pat halloumi dry before searing - removes excess moisture for perfect crispy texture!
Make-Ahead Tips
Store components separately: roasted veggies (4 days fridge), cooked quinoa (5 days fridge), halloumi (sear fresh before serving).
Substitutions
No halloumi? Use extra-firm tofu pressed & marinated in harissa. Swap quinoa for couscous or farro.