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Ultimate Halloumi Sweet Potato Bowl

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A comforting bowl featuring roasted sweet potatoes, crispy halloumi, and a luscious tahini sauce, perfect for any occasion.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and cubed (about 4 cups / 600g)
  • 2 tbsp olive oil, divided (1 tbsp for roasting, 1 tbsp for searing)
  • 0.5 tsp kosher salt
  • 8.8 oz halloumi cheese, sliced 1/2-inch thick (1 block / 250g)
  • 0.33 cup walnuts, raw, roughly chopped (50g)
  • 0.25 cup tahini paste, well-stirred (60g)
  • 2 tbsp lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 4 tbsp warm water, plus more as needed to thin the sauce

Instructions

  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil and half a teaspoon of kosher salt, ensuring the potatoes are well coated.
  2. Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the oven for about 25 minutes or until they are fork-tender and lightly caramelized, flipping halfway through for even cooking.
  3. While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a non-stick skillet over medium heat. Once hot, add the sliced halloumi. Sear on each side for about 2-3 minutes until golden brown and crispy.
  4. In the same skillet, add the roughly chopped walnuts and toast for about 3-4 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and set aside.
  5. In a small bowl, combine tahini paste, freshly squeezed lemon juice, minced garlic, and warm water. Whisk until smooth. If the sauce is too thick, add a little more warm water until you reach your desired consistency.
  6. In a serving bowl, layer the roasted sweet potatoes, seared halloumi, and toasted walnuts. Drizzle generously with tahini sauce, and feel free to add a sprinkle of extra salt or fresh herbs if desired.

Notes

Store leftovers separately in airtight containers for up to 3 days. Reheat in a skillet over low heat.

Nutrition

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