Roasted Mushroom and Halloumi Grain Bowl Recipe (2024)

Sprinkled some pine nuts over the bowls to make it fancy.

Excellent flavors and textures - we loved it! I did fennel, radishes and dill and it was delicious. I recommend roasting for a shorter period of time. After 15 minutes some of the halloumi was too dry and hard.

Sorghum! I think the texture would be a nice replacement for barley.

This seemed like a lot of work (I roasted the Brussel sprouts, lots of steps and chopping). I used radishes, celery, and cucumber. I sort of hoped I wouldn't think it was worth it, but it was DELICIOUS! All the textures and flavors! Will certainly make again.

I used farro, and it was delicious, and very filling. Personally, I think one layer of everything is sufficient. I’ll use more raw veggies next time, and oyster mushrooms, I think they crisp better than creminis

Suggest a shorter roasting time for the cheese to avoid over-crisping. Otherwise this is delicious!

I used instant barley (took about 15 minutes to cook and the texture was a little softer than normal pearl barley, but still held up well). I also used lemon juice from a bottle and instead of the zest just tossed a few splashes over the cooked mushroom/cheese mixture, then stirred that together. I did this with radishes, fennel bulb, cucumbers, and dill. This tasted like my mom's mushroom strudel if it was a salad instead of made with phyllo dough.

One of my new favorite vegetarian but high protein recipes. The combination of the raw vegetables, lemon with grilled halloumi, onion, mushrooms make it taste super rich & super fresh. I've made it a couple of times already, always using different kinds of fresh veggies, herbs, and I always wanted more, could not get tired of it. Thank you!

This is my most favorite dinner these days! It has a little bit of everything I think is delicious. We use the quick cooking Trader Joe's farro cooked in veggie chick'n broth and a splash of apple cider vinegar.

Loved the concept and all the parts. But when served as suggested, it kinda ended up being (yummy) slop. Would make more sense to just do grains on bottom, then mushroom mix, then fresh garnish. The yogurt didn’t add much. Would just sprinkle the olives and drizzle good oil on top.

Nom! I loved this. Interestingly, unlike others, the best part for me was the crispy cheese. At 25 minutes of roasting I added another 5 minutes to get it more golden and crunchy! I added fresh brocolli for the last 20 minutes of roasting and used celery, peppers, and cucumber to the barley.

I haven't made this yet, but I always pan cook my halloumi. You have more control and you only need to spray the pan or use a non stick.

It's a bit fiddly, but worth it for the variety of flavors and textures. I liked it for dinner, but I loved how well it held up for cold lunch the next day. It's worth thinking about that ahead of time and choosing sturdy raw veg like radishes, celery, carrots, seedless cucumber, etc. that will keep their crunch.

I loosely followed the recipe and it still worked out extremely well. I roasted the mushrooms the way I usually roast them; boiled the farro in broth; used baby spinach instead of watercress because the store was out of watercress; and used a marinated grilling cheese instead of halloumi because it was half the price. For the raw veggies I diced some cucumber, carrot, and celery. This is definitely greater than the sum of its parts and I will be making it again!

I really liked the recipe, but the raw veggies should get mixed into the yogurt (kept in a separate bowl until right before you eat) instead of into the grains, especially if you plan to have leftovers.

While I was cooking I got worried this wouldn’t be worth the effort but it was delicious. All I had was kale and celery but somehow it worked. I love that you can use any grain and any vegetables you have lying around.

Made with cucumbers, celery, mint, and basil. For the sauce, used half Costco tzatziki and half whole milk Greek yogurt. Absolutely delish. I’ve never roasted halloumi before, but now can confirm it’s truly spectacular whether roasted, pan-fried, or grilled. Yum!!!

This was a hit! Used thinly sliced carrots, cucumber, and radishes for the raw veggies, nonfat Greek yogurt, farro, and mint - YUM! Didn't even need the drizzle of olive oil at the end!

This is a beautiful grain bowl - loved the blend of raw and cooked texture. Went with radish and cuke for the veggies, dill for the herb, farro for the grain.

Kind of an odd combination, but once you get it all together, it’s quite delicious. Added some roasted cauliflower to the mushrooms, which worked out really well.

This dish was disappointing. It’s tasted fine but was too much effort for an okay result. Mixing the roasted mushrooms, scallions & halloumi to the farro (which I used instead of barley) would be a satisfying meal in itself. To me, the fresh veg & yogurt/olive sauce didn’t add much.

Easy to prep and assemble. I used brown rice b/c I can't have gluten, and that was a perfect replacement texturally. The veggies I had on hand were brussel sprouts, red pepper, and radishes, with chives as the herb. I also added pine nuts. I can tell this will make great leftovers, too!