Harissa Halloumi Power Bowl

Name: Harissa Halloumi Power Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Deutsch
Ingredients: 1 large sweet potato, cubed; 1 small head broccoli, cut into florets; 1 tbsp olive oil; 8 oz halloumi cheese, sliced; 1 cup cooked quinoa; 2 handfuls baby arugula; 1/2 cup plain Greek yogurt; 1-2 tbsp harissa paste; 2 tbsp slivered almonds, toasted

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This Harissa Halloumi Power Bowl is a feast for the senses and a powerhouse of flavor and nutrition. It starts with a base of fluffy quinoa and peppery arugula, topped with hearty roasted sweet potatoes and broccoli. The star is slices of halloumi cheese, pan-fried until golden and squeaky-crisp on the outside. Everything is brought together with a swoosh of creamy, spicy-sweet harissa yogurt sauce and a final crunch from toasted slivered almonds. This bowl is the perfect example of modern, balanced eating—offering protein from the halloumi and quinoa, complex carbs from the sweet potato, and a rainbow of vegetables. It’s a satisfying, restaurant-worthy meal you can easily assemble at home for a quick yet impressive lunch or dinner.

speichern

A colorful bowl with crispy halloumi, sweet potato, broccoli, quinoa, and red sauce

Prep Time15 min

Cook Time25 min

Servings2 servings

DifficultyMedium

Equipment

Baking sheetSkilletSmall bowl

Instructions

1
Preheat oven to 400°F (200°C). Toss sweet potato and broccoli with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized.
2
While vegetables roast, mix Greek yogurt and harissa paste in a small bowl. Set aside.
3
Pat halloumi slices dry. Heat a non-stick skillet over medium-high heat. Cook halloumi for 1-2 minutes per side until deeply golden and crisp.
4
Assemble bowls: divide arugula and quinoa between two bowls. Top with roasted vegetables and crispy halloumi slices.
5
Drizzle generously with harissa yogurt sauce and sprinkle with toasted almonds. Serve immediately.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.