When it comes to quick, vibrant, and satisfying meals, Mediterranean Halloumi & Orzo Meal Prep Bowls take center stage. Having made these bowls countless times, I can confidently say they’re a delightful blend of flavors and textures that transport your taste buds straight to the Mediterranean. Perfect for meal prep, these bowls are not just colorful; they pack layers of taste that brighten up any weekday lunch or dinner. Whether you’re diving in after a busy day or enjoying a weekend gathering, this recipe shines with its simplicity and wholesome ingredients.

Why you’ll love this dish

There are countless reasons to whip up these Mediterranean Halloumi & Orzo Meal Prep Bowls. First off, they are incredibly versatile and can be enjoyed for lunch, dinner, or even as a flavorful side dish. The use of halloumi cheese—known for its unique, chewy texture and salty flavor—adds a level of sophistication that elevates this meal from basic to extraordinary. Plus, the fresh vegetables not only enhance the taste but also pack a nutritious punch, making this dish kid-approved and health-conscious.

"These Mediterranean bowls became a weekly staple in our home! The combination of flavors is perfect, and I love that they reheat beautifully!" – Satisfied cook

The cooking process explained

Making Mediterranean Halloumi & Orzo Meal Prep Bowls is a breeze and can be broken down into a few simple steps. You start by cooking the orzo until it’s tender. While that simmers, you’ll prepare the halloumi, frying it to a golden brown bliss. Once all the components are ready, it’s just a simple matter of mixing and layering everything in your meal prep containers. Before you know it, you’re set for the week with delicious, ready-to-eat lunches or dinners!

What you’ll need

Gather these essentials for creating your Mediterranean meal prep bowls:

• 8 oz halloumi cheese, sliced into 1⁄2-inch sticks
• 1 tablespoon olive oil (for frying the halloumi)
• 1⁄2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 cup dry orzo pasta
• 2 cups water or vegetable broth
• 1⁄2 teaspoon salt (for the orzo)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1⁄2 cup red bell pepper, diced
• 1⁄4 cup red onion, finely chopped
• 2 tablespoons kalamata olives, sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Additional salt and pepper to taste

Optional: Crumbled feta cheese and extra parsley for garnish