Name: Roasted Vegetable and Halloumi Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Halloumi cheese; 0.5 cup Cooked brown lentils; 1 cup Zucchini; 1 medium Red bell pepper; 1 tsp Extra virgin olive oil; 0.5 cup Non-fat Greek yogurt; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano; 1 clove Garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Halloumi Bowl

Pan-seared halloumi and roasted vegetables served over earthy lentils with a zesty yogurt drizzle for a vibrant and satisfying bowl.

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NUTRITION

Protein

55.7g

Fat

26.4g

Carbs

44.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Halloumi cheese

0.5 cup Cooked brown lentils

1 cup Zucchini

1 medium Red bell pepper

1 tsp Extra virgin olive oil

0.5 cup Non-fat Greek yogurt

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Dice the zucchini and red bell pepper into bite-sized pieces and place them on the baking sheet.
3
Drizzle the vegetables with olive oil and sprinkle with sea salt, black pepper, and dried oregano.
4
Roast the vegetables for 20 minutes until they are tender and slightly caramelized.
5
While vegetables roast, slice the halloumi into half-inch thick slabs and sear in a dry non-stick skillet over medium-high heat until golden brown on both sides.
6
In a small bowl, whisk together the non-fat Greek yogurt, minced garlic, and lemon juice to create a creamy dressing.
7
Warm the pre-cooked brown lentils in a small pot or microwave until heated through.
8
Divide the warm lentils into serving bowls, top with the roasted vegetables and seared halloumi, and finish with a generous drizzle of the garlic-yogurt sauce.