Halloumi Harvest Bowl

Ingredients

• 12 oz halloumi cheese
• 1½ lb butternut squash
• 1 lb Brussels sprouts
• ½ red onion
• 1 cup quinoa
• 2 cups vegetable broth
• 4 tbsp olive oil
• ¼ cup tahini
• 1 lemon
• 2 cloves garlic
• 1 tbsp maple syrup (optional)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup fresh parsley (optional)

Steps

1. Preheat oven to 400°F (200°C). Peel and dice butternut squash into 1-inch cubes. Halve Brussels sprouts and thinly slice red onion.
2. Toss squash, Brussels sprouts, and red onion with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized, flipping halfway.
3. While vegetables roast, rinse quinoa and combine with vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy.
4. Prepare the dressing: In a small bowl, whisk together tahini, juice of 1 lemon, minced garlic, 2 tablespoons water, and maple syrup (if using). Season with a pinch of salt and pepper.
5. Slice halloumi into 1/2-inch thick pieces. Heat remaining 2 tablespoons olive oil in a non-stick skillet over medium-high heat. Cook halloumi for 2-3 minutes per side, until golden brown and slightly crispy.
6. Assemble bowls: Divide cooked quinoa among four bowls. Top with roasted vegetables and pan-fried halloumi. Drizzle generously with lemon-tahini dressing and garnish with fresh parsley, if desired.