Preheat oven to 425°F (220°C).

Toss the zucchini, red bell pepper, and cherry tomatoes with olive oil on a baking sheet.

Roast the vegetables for 20-25 minutes, or until browned and tender.

While the vegetables roast, prepare the lemony yogurt: In a small bowl, mix together the Greek yogurt, lemon juice, lemon zest, and grated garlic.

If the yogurt mixture is too thick, thin it with a spoonful of water.

Heat a dry nonstick skillet over medium-high heat.

Sear the sliced halloumi for 1-2 minutes per side until deeply golden and crispy.

To assemble the bowls, divide the cooked grains, arugula or mixed greens, roasted vegetables, and crispy halloumi between two bowls.

Garnish with chopped mint or parsley, a squeeze of fresh lemon, and a drizzle of chili crisp.

Serve with the lemony yogurt on the side.