Crispy, golden halloumi + fresh veggies = your new favourite bowl! These easy Halloumi Bowls are loaded with flavour, perfect for meal prep, and totally customizable. Try them tonight!
I’m all about a good one-bowl wonder these days, now that the weather’s getting nicer and the sun is finally showing up. There’s just something that feels so right about tossing vibrant, fresh, and healthy ingredients into a big bowl and calling it dinner. Am I right? These healthy halloumi bowls are easy to make, but trust me—they seriously deliver on flavour!
You’ve got the perfect crunch from the mixed greens and shredded carrots, a hit of saltiness from perfectly seasoned, air-fried halloumi, a burst of freshness from chopped herbs, and an undeniable brightness that takes these nourish bowls over the top—all thanks to a homemade citrus-parsley sauce that comes together in just 5 minutes.
These bowls may look fancy at first glance, but don’t be fooled—they couldn’t be any easier to throw together. A little roasting, chopping, and blending, and boom—dinner’s done. No complicated steps, just fresh, delicious ingredients coming together in one perfect bowl. Plus, you can easily customize them with whatever veggies or grains you’ve got in your fridge! And any meal that “cleans out the fridge” is always a winner in my books!
Wrap it all up with a drizzle of that citrus-parsley sauce, and you’ve got a meal that’s as fresh as it is satisfying. Whether you’re meal prepping for the week or just looking for a quick, vibrant lunch or dinner, these vegetarian grain bowls have seriously got you covered. They’re a simple yet filling way to fuel your day with all the good stuff. And let’s be honest, who doesn’t love a meal that’s easy to make and even easier to enjoy?
WHAT YOU’LL NEED TO MAKE THESE HALLOUMI BOWLS
These halloumi bowls are a vibrant, satisfying meal that combines fresh veggies, hearty roasted sweet potatoes, and crispy air-fried halloumi, all brought together with a bright and tangy citrus-parsley sauce. Perfect for meal prep, a quick weeknight dinner, or a fun, customizable dish, these grain bowls offer a balance of textures and flavours. With just a few simple ingredients, you can create a nourishing meal that’s as fresh as it is filling. Let’s get into the details of each ingredient down below:
- Halloumi Cheese: The star of this dish! Halloumi is a firm, salty cheese that holds up beautifully to heat, making it perfect for grilling or air frying. Check out my recipe for perfectly air-fried halloumi here. When you air fry it, the outside gets crispy and golden, while the inside stays soft and squeaky. This texture contrast makes it the ideal protein for a hearty bowl. Plus, its natural saltiness gives the dish a savory depth that pairs wonderfully with the fresh, vibrant flavours of the parsley-citrus sauce.
- Sweet Potato: Naturally sweet and packed with vitamins, fiber, and antioxidants. Roasting them brings out their sweetness and gives them a lovely crispy exterior while keeping the inside tender and fluffy. Their mild flavour provides a great base for the salty halloumi and the tangy parsley-citrus sauce. It’s the perfect balance of rich and fresh.
- Greens: Mixed greens, like spinach, arugula, or baby kale, add a crunchy and slightly peppery element to the bowl. They’re full of nutrients and fiber, which makes your meal feel fresh and light while still being filling. The greens also serve as a lovely base for the roasted sweet potatoes and crispy halloumi, bringing a fresh contrast to the rich textures of the other ingredients.
- Carrots: Add both colour and crunch to the bowls. Their slight sweetness and crisp texture make them a great complement to the savory and tangy components. Plus, they’re full of vitamins like beta-carotene, which gives them that bright orange hue. Shredded carrots work perfectly with the parsley-citrus sauce, as they help balance out the richness of the halloumi.
- Grain of choice (farro, quinoa, or brown rice): Pick your favourite grain! These give the bowl staying power and a satisfying, nutty texture. Farro adds chewiness, quinoa keeps it light, and brown rice (as seen in the photos) is a classic choice.
- Citrus-Parsley Sauce: The homemade citrus-parsley sauce is a game-changer in this dish! Made with fresh parsley, lemon juice, and a touch of Dijon mustard, it adds a burst of tangy brightness that brings everything together. The citrus balances out the rich and savory flavours from the halloumi and sweet potatoes, while the parsley adds an herby freshness that complements the greens and veggies. This sauce is the ultimate drizzle that elevates the entire dish and ties it all together with a zesty punch.
- Fresh Herbs: The finishing touch that brings brightness and aromatic freshness to the bowl. I used fresh basil here but cilantro, parsley, or mint will all work just fine.
- Pumpkin Seeds: Crunch! Toasted seeds add texture, a nutty flavour, and a little protein boost. I personally LOVE the flavour that toasted pumpkin seeds bring to the dish but sunflower seeds (or even your favourite toasted nut) will also get the job done just fine!
- Olive Oil: Used for roasting the sweet potato, it helps caramelize the edges and bring out its natural sweetness. You can use a different oil (such as avocado or coconut) instead, if you prefer.
- Smoked Paprika: Adds a subtle smoky depth that balances the sweetness of the potato and complements the savory cheese.
- Cumin: Earthy and warming, cumin brings a gentle spice that adds complexity without overwhelming the dish.
- Cinnamon: Just a hint adds an unexpected warmth and rounds out the other spices beautifully.
HOW TO MAKE NOURISHING VEGETARIAN GRAIN BOWLS (KEY TIPS)
You can find full instructions for how to make these healthy halloumi bowls in the recipe card down below, but here are a few quick tips to keep in mind:
- Don’t overcrowd the air fryer. Give your halloumi pieces space in the basket or tray so they crisp up evenly. If they’re too close together, they’ll steam instead of getting golden and crispy.
- Roast the sweet potatoes until caramelized. Don’t rush them! Let those edges get golden and slightly crisp for the best flavour contrast. A hot oven (400°F/200°C) works best.
- Use a grain you actually enjoy. Whether it’s farro for chewiness, quinoa for a lighter bite, or brown rice for a classic base—go with what you love. EXTRA TIP: Cook it in veggie broth for extra flavour.
- Season each component. This is huge! A pinch of salt or a drizzle of olive oil on your greens, grains, or carrots helps build flavour from the bottom up.
- Let the parsley-citrus sauce sit before drizzling it onto your bowl. After blending, give the sauce 10–15 minutes to rest. It mellows out and the flavours meld beautifully, making it even more delicious when drizzled over the bowl.
- Customize—but keep balance in mind. Feel free to swap in other veggies or grains, but keep a good mix of textures (crunchy, creamy, chewy) and flavours (salty, sweet, fresh, bright).
- Style your bowl before mixing. For the best visual impact, gently arrange the ingredients in sections rather than tossing everything together. It’s not just for the ‘gram (or IS IT?!?! lol)—seeing each colourful element adds to the eating experience. Once you’re ready to dig in, give it all a good mix so you get a little bit of everything in one bite!
FREQUENTLY ASKED QUESTIONS
Halloumi can be part of a balanced diet, but whether it sits well with your stomach really depends on your individual tolerance. It’s a dairy product, so if you’re sensitive to lactose or have trouble digesting rich, salty foods, it might not be your best friend. That said, halloumi is lower in lactose than some other cheeses, which makes it easier to digest for some people. As always, moderation is key—and pairing it with fiber-rich veggies and whole grains (like in these nourish bowls!) can help keep everything feeling good.
Technically, yes—you can eat halloumi raw, but it’s definitely not the most enjoyable way to experience it. Raw halloumi is quite firm, rubbery, and very salty. It’s meant to be cooked! Grilling, pan-frying, or air frying brings out its best qualities: a golden, crispy exterior and that warm, slightly gooey center. Cooking also mellows out the saltiness and gives it that irresistible texture we all love. So while raw is safe, cooked is where the magic happens.
Halloumi’s salty, firm texture makes it super versatile and the ultimate team player in the kitchen. It goes especially well with sweet ingredients like roasted sweet potatoes, grilled peaches, or a drizzle of honey to balance its savory bite. Fresh herbs, lemony dressings, citrusy sauces (like the parsley-citrus one we use in this bowl!), and crisp veggies all bring out its best side. Grains like quinoa, farro, rice, or couscous give it a hearty base, while nuts and seeds add the perfect crunch. Basically, anything with bright, fresh, or slightly sweet flavours is fair game!
The best way to store halloumi bowls is to keep the components separate if possible. Store the cooked sweet potato, grains, greens, and other veggies in an airtight container in the fridge for up to 3–4 days. Keep the air-fried halloumi in a separate container to help maintain its texture—just reheat it in the air fryer or skillet when you’re ready to eat. Store the parsley-citrus sauce in a small jar or container and drizzle it on just before serving to keep everything fresh and vibrant.
MORE HEALTHY RECIPES FOR YOU TO MAKE THIS WEEK
NOURISHING CHICKPEA AND SPINACH CURRY
HIGH-PROTEIN COTTAGE CHEESE QUESO DIP
LEMONY-HERB PASTINA SALAD WITH RICOTTA
CREAMY BUTTERNUT SQUASH AND CARROT SOUP
AIR FRYER COCONUT CURRY KALE CHIPS
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HALLOUMI BOWLS
Ingredients
FOR THE BOWLS
- 1 recipe Air-Fried Halloumi Cheese
- 1 large Sweet Potato peeled and cubed
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Smoked Paprika
- ½ tsp Cumin
- ¼ tsp Cinnamon
- 1 cup Farro, Quinoa, or Brown Rice cooked
- ½ cup Baby Spinach or Arugula
- ¼ cup Pumpkin Seeds (or Sunflower Seeds) toasted
- ½ cup Carrots shredded
- ¼ cup Fresh Herbs (such as Basil, Mint, Cilantro, or Parsley) chopped
FOR THE DRESSING
- 1 recipe Citrus-Parsley Sauce
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potato in olive oil, smoked paprika, cumin, and cinnamon. Spread them out on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender.
- Start with a base of cooked farro, quinoa, or brown rice.
- Add the roasted sweet potatoes, greens, and shredded carrots. Place the hot halloumi slices on top of the veggies and grains. Drizzle with parsley-citrus sauce and garnish with toasted pumpkin seeds and fresh herbs.
Video
Nutrition
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