YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Halloumi Bowl
Sheet-pan roasted vegetables and golden-seared halloumi served over a velvety, lemon-infused Greek yogurt base for a bright and satisfying meal.
INGREDIENTS
3 oz Halloumi cheese
0.75 cup Non-fat Greek yogurt
0.25 cup Cooked chickpeas
0.5 cup Red bell pepper
0.5 cup Zucchini
0.25 cup Red onion
1 tsp Extra virgin olive oil
1 tbsp Lemon juice
0.5 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on the baking sheet along with the chickpeas.
Drizzle the vegetables and chickpeas with olive oil and sprinkle with dried oregano, garlic powder, sea salt, and black pepper, tossing well to coat.
Roast the vegetable mixture in the oven for 18-20 minutes until the edges are tender and slightly charred.
While the vegetables roast, slice the halloumi into 1/2-inch thick slabs and sear them in a dry non-stick skillet over medium-high heat for 2 minutes per side until golden brown.
In a small bowl, whisk together the non-fat Greek yogurt and lemon juice until the mixture is smooth and creamy.
Spread the lemon-yogurt mixture across the bottom of a shallow bowl and top with the warm roasted vegetables and seared halloumi slabs.