Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Cut the zucchini into half-moons and break the broccoli into bite-sized florets.
On the baking sheet, toss the broccoli and zucchini with the extra virgin olive oil, garlic powder, sea salt, and black pepper until evenly coated.
Spread the vegetables in a single layer and roast for 15 to 20 minutes until they are tender and the edges are slightly caramelized.
While the vegetables roast, bring a small saucepan of water to a boil, carefully lower in the eggs, and simmer for 6.5 minutes.
Immediately transfer the eggs to a bowl of ice water for 3 minutes, then gently peel and set aside.
Slice the halloumi cheese into half-inch thick slabs and sear them in a dry non-stick skillet over medium-high heat for 2 minutes per side until a golden crust forms.
In a small mixing bowl, whisk together the non-fat Greek yogurt and lemon juice until smooth and pourable.
Assemble the bowl by placing the roasted vegetables at the base, topping with the seared halloumi slabs and halved soft-boiled eggs.
Finish the dish by drizzling the creamy lemon-yogurt sauce over the top before serving warm.