Broccoli and halloumi join forces with crispy chickpeas and creamy, herby, garlicky tahini sauce to make the best grain bowl you’ll ever eat.
We all know broccoli and cheddar go together, but what about broccoli and halloumi? My favorite vegetable pairs beautifully with one of my favorite cheeses in this exuberant grain bowl.
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Ingredients
This recipe calls for a fair number of ingredients, but I promise I would never do that to you unless I found it absolutely necessary. Each one of these ingredients serves a very particular purpose, and when they all come together, it’s positively symphonic. Be sure to scroll all the way to the bottom for the full list of ingredients with measurements!
To make these broccoli and halloumi bowls, you’ll need:
- Broccoli. Fresh broccoli works best for this recipe, so pick a head with tight, bright green florets. And don’t forget to use the stems, too!
- Halloumi. One of my favorite cheeses! It’s a unique cheese hailing from the island of Cyprus, and it’s perfect for grilling or pan-frying because it doesn’t melt. You might be surprised by its texture, which is dense and a little bit squeaky (in a good way). Not every grocery store carries it, but I’ve found it in many stores near me in the case with the other fancy cheeses.
- Chickpeas. We’ll use one can of rinsed, drained chickpeas. Here, we’re roasting them till they get nice and crisp.
- Red onion. You can omit this if you’d like, but I love adding a little bit of red onion for color and flavor.
- Panko breadcrumbs. I prefer Panko for this recipe because they’re larger, drier, crispier crumbs than a lot of other varieties. We’ll give them a quick toast, then toss them with all of our roasted veggies for extra texture and crunch.
- Tahini. This smooth, creamy sesame paste is the base for our sauce. Some brands are a little bit bitter, so if you’d like, you can add a little bit of honey to the sauce to balance the flavors.
- Herbs. We’ll use some soft-stemmed herbs to add lots of punchy flavor to the tahini sauce. I used flat-leaf parsley and dill, but you can use any soft herb you like. Basil, mint or cilantro would also be excellent.
- Lemon. Pick a big, juicy, zesty lemon, because we’ll be using the whole thing in this recipe. Flavor the roasted veg with the zest, then squeeze all the juice into the green tahini sauce.
- Green onion. I used three small green onions to add a subtle allium kick to the green tahini.
- Garlic. A single fat clove adds plenty of garlicky bite to the green tahini.
- Dried herbs and spices: ground sumac, dried thyme and cayenne pepper. I opted for these spices because I love them very much, but you can mix up the seasonings based on what you like and what you have.
- Cooked grains. I used quinoa, but feel free to choose your own grain adventure. These bowls would be excellent with farro, barley, rice, or even a small pasta like orzo or couscous.
Instructions
With a bit of multitasking and what I like to call “passive cooking,” you can make these bowls with very little hands-on cooking time. The grains and vegetables cook on the stovetop and in the oven, so you can turn your attention to making that gorgeous green tahini. Right before serving, sear the halloumi until it’s crisp and golden-brown: a process that only takes about three minutes. Be sure to scroll to the bottom for full instructions with cooking times.
Here’s how to make these broccoli and halloumi bowls:
- Simmer some quinoa or another grain on the stove according to package directions.
- Toast the Panko breadcrumbs in a preheated oven for just a minute or two until they’re starting to turn golden-brown.
- Toss those toasted breadcrumbs with the broccoli, chickpeas, onion, olive oil, lemon zest and spices, then roast for 15–20 minutes until the whole mixture is nice and crisp.
- Blend up the tahini with lots of herbs, green onions, garlic, lemon juice and olive oil (plus some salt and pepper, of course). Add a little water if needed to thin it out, as tahini thickens when mixed with lemon juice.
- Heat a little neutral cooking oil in a skillet, then pan-fry the halloumi until it develops a lovely golden-brown crust on the outside.
- Serve the grains, roasted veggies and halloumi in a bowl topped with lots of that herby, garlicky green tahini.
Substitutions and Variations
- You may not have ground sumac on hand. While I highly recommend buying it if you’re able (it’s one of my favorite spices ever), you can also leave it out or swap it for another spice. There’s really nothing like sumac’s lemony, fruity flavor, but this recipe would taste good with just about any spice combo.
- Try this recipe with cauliflower instead of broccoli!
- Can’t find halloumi? You can try a similar grilling cheese like paneer, or you can slice a block of feta into planks, coat them in a light layer of cornstarch and pan-fry those. They’ll be a bit meltier than halloumi, but they’ll be super delicious.
Equipment Needed
Make-Ahead and Storage Tips
These bowls are perfect for meal prep! Portion out into airtight containers and store in the fridge for up to 3 days. Reheat leftovers stored this way in the microwave. Otherwise, you can store everything in separate containers. Reheat the quinoa in the microwave and the broccoli and halloumi in the oven. I prefer this method because the broccoli stays crisp.
In any case, I recommend storing the sauce separately and adding it just before eating.
More ideas for meal prep:
Coconut Curry Chicken Meatballs
Crispy Tofu Lettuce Wraps with Spicy Peanut Sauce
Chorizo and Potato Kale Salad with Mojo Verde Vinaigrette
Did you make this recipe? If you loved it, please leave a ⭐5-star rating⭐ and/or leave a comment below the recipe card! And don’t forget to share a photo and tag me on Instagram, Facebook or TikTok — I love seeing you recreate my recipes.
PrintCrispy Broccoli and Halloumi Bowls with Herby Green Tahini
Broccoli and halloumi join forces with crispy chickpeas and creamy, herby, garlicky tahini sauce to make the best grain bowl you’ll ever eat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 3–4 servings 1x
Ingredients
For the crispy broccoli and chickpeas:
- ⅓ cup Panko breadcrumbs
- 1 bunch broccoli, chopped into bite-sized pieces
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ 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
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- Kosher salt and black pepper
For the herby green tahini:
- ¾ 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
- ¼ 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 ¼-inch-thick planks
- 2 Tablespoons neutral cooking oil
- Cooked quinoa, couscous or rice, for serving
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Cook your grain of choice (I used quinoa) according to package instructions while you prepare everything else.
- 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.
- 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.
- 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.
- 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.
- 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.
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