Greek Halloumi Power Bowl (Printable Version)

Golden halloumi, fresh vegetables, and creamy tzatziki over rice with warm pita wedges.

# What You'll Need:

→ Cheese & Grains

01 - 8 oz halloumi cheese block
02 - 2 cups cooked white rice

→ Vegetables & Garnishes

03 - 1/2 English cucumber, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1/4 small red onion, thinly sliced
06 - 1/4 cup Kalamata olives
07 - 1 tablespoon fresh dill, chopped

→ Sauces & Breads

08 - 1/2 cup prepared tzatziki sauce
09 - 2 pita breads, cut into wedges

→ Oils & Seasoning

10 - 2 tablespoons olive oil
11 - Salt to taste
12 - Black pepper to taste

# Steps to Follow:

01 - Thinly slice the cucumber and red onion, halve the cherry tomatoes, and pit the olives if necessary. Set all prepared vegetables aside.
02 - Warm the pita bread in a dry skillet or microwave for a few seconds until soft. Cut into wedges and keep warm.
03 - Slice the halloumi cheese into 1/2-inch thick pieces. Pat each slice thoroughly dry with paper towels to prevent sticking.
04 - Heat a large non-stick or well-seasoned cast iron skillet over medium-high heat. Add the olive oil and let it get hot but not smoking.
05 - Place the halloumi slices in a single layer in the hot pan, working in batches if needed. Cook undisturbed for 2-3 minutes until a deep golden-brown crust forms.
06 - Flip the halloumi slices and cook for another 2-3 minutes until both sides are golden. Remove from the pan and set aside.
07 - Divide the cooked rice between two large bowls. Arrange the seared halloumi, cucumber, cherry tomatoes, red onion, and Kalamata olives over the rice.
08 - Top each bowl with a generous dollop of tzatziki sauce. Garnish with chopped fresh dill, a pinch of salt, and black pepper. Serve immediately with warm pita wedges.

# Additional Tips::

01 -
  • Halloumi has this miraculous quality where it crisps on the outside while staying creamy inside, and honestly, it tastes like you put in more effort than you actually did.
  • You get real protein and satisfaction without the meal feeling heavy or complicated.
  • Everything comes together in under thirty minutes, which means weeknight dinner or impressive lunch without stress.
02 -
  • Patting the halloumi completely dry is non-negotiable—moisture prevents browning, and you'll end up with rubbery cheese instead of that golden, slightly crispy exterior you're after.
  • Don't wander away from the stove when the cheese is cooking; two minutes feels like nothing, but it's exactly the amount of time needed for a crust to form, and one minute too long is the difference between golden and burnt.
03 -
  • Work in batches if your pan feels crowded—halloumi needs space to brown, and overcrowding the pan just creates steam and soggy cheese instead of that beautiful crust.
  • If you love wine, a crisp Sauvignon Blanc or Greek Assyrtiko will make this meal feel like an occasion, and somehow the salt in the halloumi makes the wine taste even better.
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