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Crispy Broccoli and Halloumi Bowls with Herby Green Tahini

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★★★★★

5 from 30 reviews

Broccoli and halloumi join forces with crispy chickpeas and creamy, herby, garlicky tahini sauce to make the best grain bowl you’ll ever eat.

Ingredients

Units Scale

For the crispy broccoli and chickpeas:

  • 1/3 cup Panko breadcrumbs
  • 1 bunch broccoli, chopped into bite-sized pieces
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 medium red onion, roughly chopped
  • 2 Tablespoons extra-virgin olive oil
  • 2 teaspoons lemon zest, from about 1 large lemon
  • 1 teaspoon ground sumac, optional
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and black pepper

For the herby green tahini:

  • 3/4 cup tahini
  • 1 cup packed soft herbs, like parsley, cilantro, dill, basil and/or mint
  • 3 green onions, roughly chopped
  • 1 clove garlic, smashed and peeled
  • 1/4 cup lemon juice, from about 1 large lemon
  • 1 Tablespoon extra-virgin olive oil
  • 1 teaspoon honey or maple syrup
  • Kosher salt and black pepper
  • 2–4 Tablespoons water, as needed to thin

For the bowls:

  • 1 (8-ounce) block halloumi cheese, sliced into 1/4-inch-thick planks
  • 2 Tablespoons neutral cooking oil
  • Cooked quinoa, couscous or rice, for serving

Instructions

  1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  2. Cook your grain of choice (I used quinoa) according to package instructions while you prepare everything else.
  3. Toast the breadcrumbs: Spread the breadcrumbs in a thin layer on the prepared baking sheet and place in the oven to toast until just beginning to turn golden-brown, about 2 minutes.
  4. Roast the broccoli and chickpeas: In a large bowl, toss together the broccoli, chickpeas, onion, toasted breadcrumbs, olive oil, lemon zest, sumac, thyme, cayenne pepper, and a generous few pinches of salt and pepper. Transfer to the baking sheet and spread in a single even layer. Place in the oven and bake for 15–20 minutes, or until the broccoli is just cooked and the chickpeas are crispy.
  5. Make the herby green tahini: In a small blender or food processor, combine the tahini, herbs, green onions, garlic, lemon juice, olive oil, honey, salt and pepper. Blend for 60 seconds until smooth, then add water a tablespoon at a time and blend until it reaches your desired consistency.
  6. Pan-fry the halloumi: Heat a few tablespoons of neutral cooking oil in a large skillet over medium heat. Carefully add the halloumi in a single layer and fry until golden-brown on one side, about 2 minutes. Flip with a spatula and cook for an additional minute, then remove from heat.
  7. Assemble: Scoop some quinoa (or whatever grain you made) into a bowl, then top with a big scoop of the crispy broccoli and chickpea mixture, a few slices of halloumi, and a generous drizzle of herby green tahini.

Keywords: broccoli and halloumi, crispy broccoli with breadcrumbs, halloumi bowls, quinoa bowl, meal prep bowl, broccoli buddha bowl

Find it online: https://www.emilyeatsthings.com/crispy-broccoli-and-halloumi-bowls/