Hot Honey Halloumi Bowl with Cucumber

A bowl filled with grilled halloumi, roasted sweet potatoes, chickpeas, sliced cucumber, avocado, cherry tomatoes, pickled onions, and tzatziki, surrounded by bowls of vegetables, honey, lemon, and fresh herbs on a white table. GREENHOUSE Goodness

Hot Honey Halloumi Bowl with Cucumber

Spice up your dinner with our Hot Honey Halloumi Bowls with Greenhouse grown cucumbers. Crispy golden cheese meets a mix of roasted goodness and fresh veggies, balanced with a cooling yogurt sauce and a touch of heat from hot honey. It’s a vibrant, feel-good bowl perfect for any night of the week.

Prep Time: 25 mins

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Cook Time: 40 mins

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Total Time: 1 h 5 mins

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Serves: 4
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Ingredients

  • 2 GREENHOUSE English cucumbers, diced
  • 2 cups GREENHOUSE cherry tomatoes, halved
  • 2 blocks halloumi cheese
  • 4 tbsp honey
  • 2 lemons, juiced and zested
  • 1 tsp red pepper flakes
  • 3–4 shallots, thinly sliced
  • 1 cup red wine vinegar
  • 2 tsp sugar
  • 1 tsp salt
  • 2 cups wild rice
  • 4 cups water
  • 2 cans chickpeas, drained and rinsed
  • 2 large sweet potatoes, diced
  • 4 tbsp olive oil
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 2 cups Greek yogurt
  • 2 cloves garlic, minced
  • 2 tbsp fresh dill, chopped
  • 2 avocados, sliced

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Slice 2 blocks of halloumi into thick pieces. In a small bowl, whisk together 4 tbsp honey, zest and juice of 1 lemon, and 1 tsp red pepper flakes. Add halloumi to the marinade and set aside while preparing the other ingredients.
  3. Dice up the sweet potato and add to a parchment lined baking sheet. Bake on 425°F for 25 minutes or until golden.
  4. Thinly slice 3–4 shallots and place them in a small jar or bowl. Add 1 cup red wine vinegar, 2 tsp sugar and 1 tsp salt. Stir and let sit for at least 20 minutes.
  5. Prepare 2 cups of wild rice according to package directions.
  6. Drain and rinse 2 cans of chickpeas. Dice 2 large sweet potatoes. Toss chickpeas and potatoes with 4 tbsp olive oil, 2 tsp garlic powder, 2 tsp cumin, 2 tsp smoked paprika, 2 tsp salt and 1 tsp black pepper. Spread evenly on a parchment lined baking sheet and roast for 30–40 minutes until golden and crispy.
  7. In a small bowl, mix 2 cups Greek yogurt, 2 cloves minced garlic, zest and juice of 1 lemon, 2 tbsp chopped dill, salt and pepper to taste.
  8. Heat a skillet over medium-high heat. Cook the marinated halloumi slices for 1–2 minutes per side, until golden.
  9. Dice 2 English cucumbers, halve 2 cups cherry tomatoes, and slice 2 avocados.
  10. Once everything is prepared, assemble all ingredients in a bowl. Drizzle with yogurt sauce and add extra hot honey if desired. Enjoy!
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