Community recipe
Crispy Halloumi and Roasted Vegetable Quinoa Bowls with Lemon-Dill Yogurt
Golden halloumi, crisp-edged chickpeas, and caramelized vegetables make these colorful quinoa bowls feel hearty, while a cool lemon-dill yogurt sauce brings everything together.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1 lb zucchini, washed, dried, trimmed, and cut into 3/4-inch half-moons
- 2 bell peppers, washed, dried, seeded, and cut into 1-inch pieces
- 1 red onion, peeled and cut into 1-inch wedges
- 15 oz chickpeas, rinsed, drained, and patted dry
- 8 oz halloumi, cut into 3/4-inch cubes
- 2 tbsp olive oils
- 1 tsp dried oregano
- 0.25 tsp black pepper, freshly ground
- 0.25 tsp kosher salt
- 1 cup quinoa, rinsed
- 2 cup waters
- 1 garlic, finely grated
- 1 cup greek yogurt
- 1 lemon, zested and juiced
- 2 tbsp fresh dills, finely chopped
Make it
Instructions
- 01
Heat the oven and prepare the produce
Position one oven rack in the upper-middle position and heat the oven to 425°F. Line a rimmed sheet pan with parchment paper, then set it beside the cutting board. Wash and dry 1 lb zucchini, 2 bell peppers, and 1 red onion. Trim the zucchini and cut it into 3/4-inch half-moons; remove the pepper stems, seeds, and ribs and cut into 1-inch pieces; peel the onion and cut into 1-inch wedges. | Why: A lined pan prevents sticking and makes cleanup easy, while similarly sized pieces roast at the same pace.
- 02
Season and roast until browned and crisp
Rinse and thoroughly drain 15 oz chickpeas, then pat them dry with a clean towel. Cut 8 oz halloumi into 3/4-inch cubes. On the parchment-lined sheet pan, combine the prepared vegetables, chickpeas, and halloumi with 2 tbsp olive oil, 1 tsp dried oregano, 0.25 tsp black pepper, and 0.25 tsp kosher salt. Toss well, spread into one even layer with space between pieces, and roast for 20 to 25 minutes, stirring once after 15 minutes. The vegetables should be browned and tender, the chickpeas crisp at the edges, and the halloumi deeply golden. | Why: Dry chickpeas and an uncrowded, oiled pan promote browning instead of steaming; the modest salt accounts for halloumi's natural salinity.
- 03
Simmer the quinoa
While the sheet pan roasts, rinse 1 cup quinoa in a fine-mesh sieve until the water runs mostly clear. Combine it with 2 cups water in a medium saucepan and bring to a boil over high heat. Cover, reduce to low, and simmer for 15 minutes, until the liquid is absorbed and the grains show small spiraled germ rings. Remove from the heat and leave covered for 5 minutes, then fluff with a fork. | Why: Rinsing removes quinoa's bitter surface coating, and the covered rest finishes steaming for tender, separate grains.
- 04
Stir together the lemon-dill yogurt
Finely grate 1 garlic clove into a small bowl. Add 1 cup Greek yogurt, the finely grated zest and juice from 1 lemon, and 2 tbsp fresh dill. Stir until smooth, then taste and add a pinch of salt only if needed. If a looser drizzle is preferred, stir in 1 tablespoon of water at a time from the measured water already used for cooking only if any remains unused; otherwise leave the sauce thick and spoonable. | Why: Lemon brightens the roasted flavors, while yogurt cools and balances the salty, crisp halloumi.
- 05
Build and serve the bowls
Let the roasted mixture cool for 2 minutes so the steam settles. Divide the fluffed quinoa among 4 shallow bowls, spoon the roasted vegetables, chickpeas, and halloumi over top, then drizzle with the lemon-dill yogurt. Serve immediately while the halloumi is warm and crisp-edged. | Why: A brief cooling pause preserves the vegetables' roasted texture and keeps the yogurt sauce from becoming runny.
