Crispy Broccoli and Halloumi Bowls with Herby Garlic Tahini Recipe
These Crispy Broccoli and Halloumi Bowls with Herby Garlic Tahini offer a deliciously satisfying vegetarian meal combining roasted broccoli and chickpeas with toasted breadcrumbs, pan-fried halloumi cheese, and a vibrant, fresh green tahini sauce. Served over your choice of grain, this recipe delivers a perfect balance of crispy, creamy, and tangy flavors with a nutritious punch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2-3 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
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, to taste
For the herby green tahini:
- ¾ cup tahini
- 1 cup packed soft herbs (such as 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, to taste
- 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 (such as vegetable or canola oil)
- Cooked quinoa, couscous, or rice, for serving
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone baking mat. This ensures easy cleanup and prevents sticking.
- Cook the grain: Prepare your choice of grain, such as quinoa, couscous, or rice, following the package instructions. This will be the base of your bowl.
- Toast the breadcrumbs: Spread the panko breadcrumbs evenly on the prepared baking sheet and place them in the oven. Toast for about 2 minutes or until they just start to turn golden brown, watching carefully to avoid burning.
- Roast the broccoli and chickpeas: In a large bowl, toss together chopped broccoli, chickpeas, red onion, the toasted breadcrumbs, olive oil, lemon zest, sumac (if using), dried thyme, cayenne pepper, and a generous pinch of kosher salt and black pepper. Spread this mixture evenly on the baking sheet and roast in the oven for 15–20 minutes, until the broccoli is tender and the chickpeas are crisp.
- Make the herby green tahini: In a small blender or food processor, combine tahini, mixed soft herbs, green onions, garlic, lemon juice, olive oil, honey or maple syrup, salt, and pepper. Blend for about 60 seconds until smooth. Gradually add water one tablespoon at a time to reach your desired sauce consistency, blending between additions.
- Pan-fry the halloumi: Heat neutral cooking oil in a large skillet over medium heat. Arrange the halloumi slices in a single layer and fry until golden brown on one side (about 2 minutes). Flip and cook for an additional minute until both sides are nicely browned. Remove from heat.
- Assemble the bowls: Spoon the cooked grain into serving bowls. Top with a generous portion of the roasted broccoli and chickpea mixture, several slices of the crispy pan-fried halloumi, and finish with a drizzle of herby green tahini sauce. Serve immediately and enjoy.
Notes
- Sumac adds a tangy, lemony flavor but can be omitted if you don’t have it on hand.
- Feel free to substitute the grain base with brown rice or bulgur wheat according to your preference.
- For a vegan option, replace halloumi with tofu and use maple syrup instead of honey in the tahini sauce.
- The tahini sauce consistency can be adjusted with water to be thicker for dipping or thinner for drizzling.
- Use fresh herbs for the sauce to get the best flavor and aroma.
- Watch the breadcrumbs closely while toasting, as they can burn quickly.
