Description
This Greek Halloumi Power Bowl is a vibrant and satisfying meal that combines the rich, salty flavors of seared halloumi cheese with fresh vegetables, creamy tzatziki, and warm pita bread. Perfect for a quick lunch or light dinner, this bowl is packed with Mediterranean-inspired ingredients that deliver a balanced and delicious experience in just 27 minutes.
Ingredients
Scale
Cheese and Grains
- 8 oz block halloumi cheese
- 2 cups cooked white rice
Vegetables and Garnishes
- 1/2 English cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- 1/4 cup Kalamata olives
- 1 tablespoon fresh dill, chopped
Sauces and Breads
- 1/2 cup prepared tzatziki sauce
- 2 pita breads, cut into wedges
Oils and Seasonings
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep Vegetables: Thinly slice the cucumber and red onion, halve the cherry tomatoes, and pit the olives if necessary. Set all the prepared vegetables aside.
- Warm Pita Bread: Heat the pita breads until they are soft, either in a dry skillet over medium heat or in the microwave. Once warm, cut into wedges and keep them warm for serving.
- Prep Halloumi: Slice the halloumi cheese into 1/2-inch thick pieces. Pat the slices thoroughly dry using paper towels to prevent sticking during cooking.
- Heat Skillet: Place a large non-stick or cast iron skillet over medium-high heat. Add the olive oil and heat until it is hot but not smoking.
- Sear Halloumi First Side: Arrange the halloumi slices in a single layer in the skillet, cooking in batches if needed to avoid crowding. Cook undisturbed for 2-3 minutes until a deep golden-brown crust forms on the bottom.
- Sear Halloumi Second Side: Flip the slices carefully and cook for another 2-3 minutes until golden brown on the second side as well. Remove the halloumi from the pan and set it aside to keep warm.
- Assemble Bowls: Divide the cooked white rice evenly between two large bowls. Arrange the seared halloumi, sliced cucumber, halved cherry tomatoes, red onion, and Kalamata olives on top of the rice.
- Finish and Serve: Dollop the tzatziki sauce over each bowl, garnish with chopped fresh dill, and season with salt and black pepper to taste. Serve immediately with warm pita wedges on the side.
Notes
- Patting the halloumi dry before searing is essential to achieve a good crust and prevent sticking.
- Cook halloumi in batches if your pan is small to maintain high heat and ensure even browning.
- Use prepared tzatziki for convenience or make homemade tzatziki for fresher flavor.
- This bowl is best enjoyed immediately to keep the halloumi warm and crispy.
- You can substitute white rice with quinoa or brown rice for a healthier twist.
- The dish is naturally gluten-free if you serve without pita or use gluten-free pita bread.
