Ingredients

(2 large servings)

Bowl

• 250 g potatoes, diced

• 200 g cauliflower florets

• 1 tsp olive oil

• 1 tsp paprika

• Salt + black pepper

• 1 tomato, chopped
  OR

• 1 red paprika/bell pepper, chopped

Protein & toppings

• 1 cup cooked brown lentils (about 180 g)

• 180–200 g halloumi cheese

• 8–10 Kalamata olives

• Small handful fresh parsley

Sauce

• 120 g cottage cheese

• 2 tbsp tahini

• 1 tbsp lemon juice

• 1 garlic clove

• 2–4 tbsp water

• Salt

• Pepper

• Optional: dill, oregano, or parsley

👉 Blend until creamy.

Nutrition

Total recipe (2 servings)

• Calories: ~1,450–1,650 kcal

• Protein: ~75–85 g

• Carbs: ~95–115 g

• Fat: ~75–85 g

• Fiber: ~25–30 g

Instructions

1. Roast the potatoes & cauliflower

1. Preheat oven to 220°C.

2. Toss potatoes + cauliflower with:

   • olive oil

   • paprika

   • salt & pepper

3. Roast for 30–40 minutes, flipping halfway, until:

   • golden

   • crispy edges form

2. Prepare lentils

1. Heat cooked brown lentils in a pan.

2. Season with:

   • oregano

   • garlic powder

   • pinch salt

   • black pepper

3. Optional: add lemon zest for freshness.

3. Grill the halloumi

1. Slice halloumi.

2. Grill in a dry pan over medium-high heat.

3. Cook 2–3 minutes per side until golden brown.

4. Make the sauce

1. Blend cottage cheese, tahini, lemon, garlic, spices, and water.

2. Adjust thickness depending on preference.

Assemble the bowl

Add to each bowl:

• Roasted potatoes

• Roasted cauliflower

• Brown lentils

• Tomatoes or paprika

• Kalamata olives

• Grilled halloumi

• Fresh parsley

• Large spoonful of sauce

Optional:

• Lemon wedge

• Chili flakes

• Cucumber

• Pickled onions