Hot Honey Halloumi Bowls Recipe

Crispy hot honey halloumi bowls with charred corn, smoky roasted veg and a zingy lime yogurt dressing, this one’s a real crowd-pleaser. It’s high protein, meal-prep friendly and ready in under an hour with barely any effort. Perfect if you loved my High Protein Meal Prep recipes and want another one to add to the rotation.

Why you’ll love this recipe

• Big on protein (about 44g per serving) thanks to the halloumi and chickpeas, so it actually keeps you full, and it’s a bonus for anyone eating from the Vegetarian Recipes category too
• Everything roasts on one tray while you throw the rest together, so it’s low effort for a big flavour payoff
• The quick-pickled onion and lime yogurt dressing cut through the richness of the halloumi beautifully
• Keeps well in the fridge for lunches all week, just save the dressing and hot honey to add fresh each day
• A great one to add to your Meal Prep Recipes rotation if you’re after something a bit different from the usual chicken and rice

Ingredients For Hot Honey Halloumi Bowls

A few of the stars of the show:

• Light halloumi: Goes golden and crispy in the oven, no frying needed.
• Frozen sweetcorn: Chars beautifully alongside the halloumi and keeps costs down.
• Chickpeas: Bulk the bowls out and add extra protein and fibre.
• Hot honey: The finishing touch that ties the whole bowl together.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

• No hot honey? A drizzle of regular honey with a pinch of chilli flakes does the job just as well.
• Swap the chickpeas for black beans if that’s what you’ve got in the cupboard. This feels like a fun Tex-Mex vibe.
• Not a fan of coriander? Leave it out of the dressing or swap in fresh parsley instead.

How to make Hot Honey Halloumi Bowls

Step 1: Roast the halloumi and sweetcorn at 200°C fan for 25-30 minutes.

Step 2: Quick-pickle the sliced onion in water, vinegar and salt.

Step 3: Mix/blend the yogurt, lime juice and coriander to make the dressing.

Step 4: Combine the chickpeas, diced peppers and celery in a large bowl.

Step 5: Toss the roasted halloumi, corn and pickled onion through the bowl.

Step 6: Divide between bowls and top with dressing, hot honey and lime.

Serving Suggestions

These bowls filling on their own, but if you want to bulk things out even further a scoop of cooked rice or a handful of tortilla chips on the side both work brilliantly. A dollop of extra yogurt or a scattering of fresh coriander finishes it off nicely, and don’t skip the lime wedge, it properly lifts the whole bowl.

Leftover Storage and Reheat Instructions

Refrigerator: Keeps well for up to 4 days in an airtight container, dressing stored separately.

Freezer: Not recommended, the dressing and fresh veg won’t hold up well.

Reheat: Warm through in the microwave for 1-2 minutes, then add the cold dressing and hot honey once heated.

Hot Honey Halloumi Bowls FAQs