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 green lentils; 0.5 cup Zucchini; 0.5 cup Red bell pepper; 0.5 cup Non-fat Greek yogurt; 0.25 tsp Extra virgin olive oil; 1 tsp Lemon juice; 0.25 tsp Dried oregano; 0.25 tsp Garlic powder; 0.13 tsp Sea salt; 0.13 tsp Black pepper

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

Oven-roasted zucchini and peppers paired with protein-rich lentils and golden, pan-seared halloumi for a satisfying bowl finished with a zesty lemon-yogurt dollop.

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NUTRITION

Protein

54.1g

Fat

22.4g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Halloumi cheese

0.5 cup Cooked green lentils

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Non-fat Greek yogurt

0.25 tsp Extra virgin olive oil

1 tsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced zucchini and chopped bell peppers with olive oil, dried oregano, garlic powder, sea salt, and black pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 18 minutes until tender and slightly charred.
4
While the vegetables roast, slice the halloumi into half-inch thick slabs and pat them dry with a paper towel.
5
Heat a non-stick skillet over medium-high heat and sear the halloumi for 2 minutes per side until a golden crust forms.
6
In a small bowl, whisk together the non-fat Greek yogurt and lemon juice until smooth.
7
Assemble the bowl by placing the warm lentils at the base, followed by the roasted vegetables and seared halloumi.
8
Drizzle the lemon-yogurt sauce over the top and serve immediately while warm.