Hot Honey Halloumi Bowl (Printable)

Crispy halloumi and citrus farro with roasted veggies and fresh greens drizzled with hot honey.

# What You’ll Need:

→ Grains

01 - 1 cup farro
02 - 2 cups water
03 - 1 teaspoon salt
04 - Zest and juice of 1 orange
05 - Zest and juice of 1 lemon

→ Roasted Vegetables

06 - 1 medium sweet potato, peeled and cubed
07 - 1 red bell pepper, diced
08 - 1 small red onion, sliced
09 - 2 tablespoons olive oil
10 - Salt and pepper to taste

→ Halloumi & Hot Honey

11 - 8 oz halloumi cheese, sliced into 1/2-inch slabs
12 - 1 tablespoon olive oil for frying
13 - 3 tablespoons honey
14 - 1–2 teaspoons hot sauce such as Sriracha to taste
15 - 1/2 teaspoon red pepper flakes optional

→ Bowls & Toppings

16 - 4 cups baby arugula or mixed greens
17 - 1 avocado, sliced
18 - 1/4 cup toasted pumpkin seeds
19 - 2 tablespoons chopped fresh mint or parsley

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - Toss sweet potato, bell pepper, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, tossing halfway, until tender and golden.
03 - Rinse farro under cold water. Add farro, water, and salt to a saucepan; bring to a boil, then simmer covered for 20–25 minutes until tender. Drain if needed. Stir in orange and lemon zest and juice while still warm.
04 - In a small bowl, combine honey, hot sauce, and red pepper flakes if using; set aside.
05 - Heat olive oil in a nonstick skillet over medium-high heat. Fry halloumi slices for 2–3 minutes per side until golden and crispy.
06 - Divide citrus farro among four bowls. Top with roasted vegetables, greens, and avocado slices. Arrange halloumi on top.
07 - Drizzle generously with hot honey and sprinkle with pumpkin seeds and herbs. Serve immediately.

# Expert Advice:

01 -
  • The combination of warm crispy cheese, sweet spicy honey, and bright citrus farro hits every single craving
  • You can roast the vegetables and cook the farro ahead of time for the fastest weeknight dinner ever
02 -
  • Dont slice your halloumi too thin or it will dry out and youll lose that creamy center
  • The farro keeps absorbing the citrus so if youre making it ahead, add the zest and juice right before serving
03 -
  • Pat your halloumi dry with paper towels before frying for the crispiest golden crust
  • Let your vegetables roast undisturbed for the first 15 minutes to get proper caramelization

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