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4.15 from 21 votes

Greek Goddess Grain Bowl with Fried Zucchini, Toasted Seeds and Fried Halloumi.

With a spicy basil tahini drizzle and maybe some pita chips for scooping too. YUM
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Greek
Servings: 4 Bowls
Calories: 1119kcal


  • 1 1/2 cups mixed raw grains (I used quinoa couscous, bulgar and quick cooking wild rice)*
  • 2 tablespoons fresh mint + oregano chopped
  • 1 roasted red bell pepper sliced
  • 1 cup roasted artichoke hearts drained
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced
  • 1/2 cup mixed olives
  • Hard boiled eggs fresh basil, dill and balsamic vinegar, for serving, optional

Tahini Goddess Drizzle

Toasted Seeds

Fried Zucchini + Halloumi


  • Bring 3 cups water to a boil, add your grains. Cover and simmer over low heat for 20-30 minutes or until the water has evaporated. Stir in the fresh mint and oregano. Keep warm until serving.

Tahini Goddess Drizzle

  • In a blender or food processor, combine the tahini, garlic, lemon juice, nutritional yeast, olive oil, a pinch of salt + pepper, the basil, jalapeno and 1 tablespoon honey. Blend until smooth and creamy. Taste and adjust salt + pepper to your liking. Store in a glass jar in the fridge until ready to serve or up to 1 week.

Toasted Seeds

  • Heat a skillet over medium heat and add enough olive oil to just cover the bottom. Add the pine nuts, sun flower seeds, flax seeds and sesame seeds. Cook, stirring often until toasted and fragrant, about 5 minutes. Watch closely as it is really important that you do not burn these! Once toasted remove from the heat and slide the seeds out into a bowl. Season with a little salt.

Fried Zucchini + Halloumi

  • Wipe off the same skillet you just used to toast the seeds and place it back on the stove. Add enough olive oil to cover the bottom of the skillet.
  • Add the coconut milk to a bowl. In another bowl, whisk together the Panko, flour, nutritional yeast, salt and pepper. Heat the large skillet over medium heat and add olive oil. Dip each zucchini slice into the coconut milk to coat, then dredge through the breadcrumbs, pressing gently to adhere. Place in the skillet and cook until golden. This took me about 3 to 4 minutes per side. When finished, remove the slices and let drain on a paper towel.
  • Bring that same skillet back to medium heat and add a little more oil if needed. If the skillet is looking pretty dirty, wipe it clean before adding more oil.
  • Once hot, add the Halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain on paper towels.

To Assemble the Bowls

  • Divide the cooked grains among 4 bowls. Arrange the roasted red pepper, artichokes, tomatoes, avocado and olives along the side of the bowls. Add the toasted seeds, fried zucchini and halloumi. Drizzle with the tahini sauce and garnish with fresh basil + dill and if preferred, hard boiled eggs. Serve with pita chips.


*It is important to use grains that have similar cooking times. I found the mix of quinoa, couscous, bulgar and quick cooking wild rice to work really well. *If you have time, roasted garlic adds so much flavor to the tahini drizzle. It is not a must, but if you can, do it! To roast the garlic, preheat the oven to 400 degrees F. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a fork.


Calories: 1119kcal | Carbohydrates: 85g | Protein: 44g | Fat: 105g | Saturated Fat: 24g | Sodium: 1206mg | Potassium: 1287mg | Fiber: 19g | Sugar: 9g | Vitamin A: 1395IU | Vitamin C: 39.1mg | Calcium: 836mg | Iron: 11.2mg