Halloumi & Roasted Vegetables Bowl with Rice
Servings
2 servings
Prep Time
15 minutes
Cooking Time
30 minutes
Calories
595 kcal
Ingredients:
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 red onion, cut into wedges
- 1 small eggplant, cubed
- 1 tbsp olive oil
- 1 tsp dried oregano or thyme
- Salt & pepper to taste
- 200g halloumi cheese, sliced into 1cm thick pieces
- 1 tsp olive oil (for pan-frying)
- Optional: squeeze of lemon for finishing
- 1 cup basmati or jasmine rice
- 2 cups water or vegetable broth
- Pinch of salt
- Optional: 1 tsp turmeric or cumin for flavor
- Optional toppings: fresh parsley or mint, lemon wedges, Greek yogurt, tahini drizzle, toasted seeds
Instructions
1. Prepare the Rice
Rinse the rice under cold water until it runs clear. Combine rice, water or broth, and salt in a pot. Bring to a boil, then cover and simmer for 12–15 minutes. Let sit 5 minutes off the heat; fluff with a fork.
2. Roast the Vegetables
Preheat oven to 200°C / 400°F. Toss zucchini, bell pepper, onion, and eggplant with olive oil, oregano, salt, and pepper. Roast on a tray for 25–30 minutes, stirring halfway.
3. Fry the Halloumi
Heat 1 tsp oil in a non-stick pan over medium heat. Fry halloumi slices 2–3 minutes per side until golden. Optionally, squeeze lemon juice over the slices while hot.
4. Assemble the Bowl
Divide the rice into bowls. Top with roasted vegetables and halloumi. Add toppings such as herbs, lemon, yogurt, or tahini as desired.
Tips
- Use cold, day-old rice for best texture.
- For extra flavor, use broth instead of water for rice.
- Try grilling the halloumi instead of pan-frying for a smoky flavor.
- Add chili flakes or harissa for a spicy kick.
Nutritional Facts (Per Serving)
Nutrient
Amount
Calories
~580–620 kcal
Protein
~21–23 g
Carbohydrates
~55–60 g
Sugars
~6–8 g
Total Fat
~30–32 g
Saturated Fat
~13–15 g
Fiber
~6–8 g
Sodium
~900–1000 mg
Calcium
~450–500 mg
Iron
~3–4 mg
Potassium
~800–1000 mg