Halloumi souvlaki bowl

If you are looking for a dinner solution that packs a punch without keeping you in the kitchen for hours, this halloumi souvlaki bowl is exactly what you need. Brought to you by 205focus.com, this recipe transforms simple ingredients into a vibrant, restaurant-quality meal in just 20 minutes.

A Flavorful Build

The magic of this bowl lies in its three foundational elements: spice-crusted halloumi, smoky chickpeas, and a tangy, yogurt-infused rice base. By coating the halloumi in a blend of cumin, thyme, and oregano before searing it until golden and crisp, you get an incredible texture contrast. Meanwhile, the chickpeas get a hit of smoked paprika for depth, and the rice is elevated with fresh garlic and yogurt for a refreshing, creamy finish.

Quick Nutrition Details

• Total Time: 20 minutes
• Yield: 4 servings

Ingredients

• 1 cup long-grain white rice
• 1 cup water
• 3/4 tsp each: dried oregano, dried thyme, and ground cumin
• 1/2 tsp crushed red pepper and salt to taste
• 2 (8-ounce) packages halloumi, sliced into 1/2-inch pieces
• 4 tbsp olive oil, divided
• 1 (15-ounce) can chickpeas, drained and dried
• 1 tsp smoked paprika
• 1/2 cup plain yogurt
• 1 medium garlic clove, finely grated
• 2 cups cherry tomatoes, halved
• 4 Persian cucumbers, thinly sliced
• 4 lemon wedges

Instructions

1. Cook the Rice: Rinse the rice and combine with 1 cup of water in a pot. Bring to a boil, cover, and reduce heat to low. Cook for 10 to 12 minutes, then keep covered while prepping the other ingredients.
2. Prepare Halloumi: Mix the oregano, thyme, cumin, crushed red pepper, and salt in a bowl. Toss the halloumi slices to coat thoroughly.
3. Sear: Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the halloumi for 2 minutes per side until golden. Remove from the pan.
4. Sauté Chickpeas: Add the remaining 2 tablespoons of oil to the same skillet. Toss the chickpeas with the smoked paprika for 2 to 3 minutes until heated through. Season with salt.
5. Finish the Rice: Fluff the cooked rice and stir in the yogurt and garlic. Adjust seasoning as needed.
6. Assemble: Divide the rice into four bowls and top with the halloumi, chickpeas, tomatoes, and cucumbers. Serve with a fresh lemon wedge on the side.

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