Mediterranean Halloumi Bowl with Rice, Fresh Veggies & Tzatziki
This Mediterranean Halloumi Bowl with Rice, Fresh Veggies & Tzatziki is a vibrant, wholesome meal packed with grilled halloumi, fluffy lemon-herb rice, crisp vegetables, creamy homemade tzatziki, and a drizzle of lemon dressing. It’s the perfect balance of savory, fresh, and creamy flavors, making it an excellent vegetarian lunch, dinner, or meal prep option.
Ready in just 35 minutes, this colorful bowl is rich in protein, healthy fats, and Mediterranean goodness.
Why You’ll Love This Recipe
Ready in just 35 minutes
High in protein for a vegetarian meal
Mediterranean diet-friendly
Fresh, colorful ingredients
Perfect for meal prep
Naturally gluten-free
Easily customizable
Recipe Details
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Mediterranean
Course: Lunch, Dinner, Main Course
Ingredients
For the Lemon Herb Rice
1½ cups jasmine or basmati rice
3 cups vegetable broth
1 tablespoon extra virgin olive oil
Juice of 1 lemon
Zest of 1 lemon
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
Salt and black pepper, to taste
For the Grilled Halloumi
14 ounces (400 g) halloumi cheese, sliced into ½-inch pieces
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
½ teaspoon smoked paprika
Freshly ground black pepper
Fresh Vegetables
1 English cucumber, diced
1 cup cherry tomatoes, halved
1 cup roasted chickpeas or cooked chickpeas
1 cup roasted zucchini, sliced
1 cup roasted bell peppers
¼ cup thinly sliced red onion
¼ cup Kalamata olives, halved
¼ cup crumbled feta cheese (optional)
2 tablespoons chopped parsley
Fresh mint leaves
Homemade Tzatziki
1 cup plain Greek yogurt
½ cucumber, grated and squeezed dry
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
Salt and black pepper, to taste
Lemon Herb Dressing
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon dried oregano
Salt and black pepper
Optional Toppings
Toasted pine nuts
Toasted pumpkin seeds
Sliced avocado
Pickled red onions
Extra feta
Fresh dill
Lemon wedges
Instructions
Step 1: Cook the Rice
Prepare the rice in vegetable broth according to the package instructions.
Once cooked, stir in:
Olive oil
Lemon juice
Lemon zest
Parsley
Dill
Season with salt add pepper.
Step 2: Make the Tzatziki
In a bowl, combine:
Greek yogurt
Grated cucumber
Garlic
Olive oil
Lemon juice
Dill
Mint
Salt
Pepper
Mix well and refrigerate until ready to serve.
Step 3: Grill the Halloumi
Brush the halloumi slices with olive oil.
Season with:
Oregano
Smoked paprika
Black pepper
Heat a grill pan or nonstick skillet over medium-high heat.
Cook for 2–3 minutes per side, until golden brown with crisp edges.
Step 4: Prepare the Vegetables
If using roasted vegetables:
Roast zucchini and bell peppers at 425°F (220°C) for 15 minutes with olive oil, salt, and pepper.
Prepare the fresh vegetables by slicing the cucumber, tomatoes, onion, and olives.
Step 5: Make the Dressing
Whisk together:
Olive oil
Lemon juice
Dijon mustard
Honey
Oregano
Salt
Pepper
Step 6: Assemble the Bowls
Divide the lemon-herb rice among four bowls.
Top with:
Grilled halloumi
Roasted zucchini
Roasted peppers
Chickpeas
Cucumber
Cherry tomatoes
Red onion
Kalamata olives
Add a generous spoonful of tzatziki.
Drizzle with the lemon herb dressing.
Step 7: Garnish and Serve
Serve immediately.
Delicious Variations
Mediterranean Chicken Bowl
Replace the halloumi with grilled lemon-herb chicken.
Salmon Bowl
Top with grilled lemon garlic salmon instead of halloumi.
Falafel Bowl
Replace the halloumi with homemade or baked falafel.
Quinoa Bowl
Swap the rice for quinoa for extra protein and fiber.
Spicy Halloumi Bowl
Drizzle with hot honey or chili oil for a sweet and spicy finish.
Recipe Notes
Halloumi browns quickly, so keep an eye on it while cooking.
Pat the halloumi dry before grilling to achieve a crisp, golden crust.
Fresh herbs add the brightest Mediterranean flavor.
Expert Tips
Squeeze excess water from the grated cucumber to keep the tzatziki thick and creamy.
Let the rice cool slightly before assembling for the best texture.
Toast the pine nuts in a dry skillet for extra crunch.
Meal prep by storing the tzatziki separately and assembling just before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Cook the rice, roast the vegetables, prepare the tzatziki, and grill the halloumi up to 3 days in advance. Assemble just before serving.
Can I eat it cold?
Absolutely! This bowl is delicious served chilled, making it perfect for lunches and meal prep.
How do I store leftovers?
Store each component separately in airtight containers in the refrigerator for up to 4 days. Reheat the rice and halloumi gently before assembling, or enjoy the bowl cold.
Nutritional Information
Calories: 610
Protein: 24g
Carbohydrates: 46g
Fiber: 7g
Sugar: 6g
Fat: 36g
Saturated Fat: 15g
Cholesterol: 65mg