Roasted Sweet Potato & Halloumi Grazing Plate

Roasted Sweet Potato & Halloumi Grazing Plate

Prep Time: 15 minutes

Cook Time: 25–30 minutes

⏱️ Total Time: 40–45 minutes

️ Serves: 2–3 people

Introduction

This Roasted Sweet Potato & Halloumi Grazing Plate is the ultimate combination of sweet, salty, and tangy flavors.
Crispy roasted sweet potatoes pair beautifully with golden-fried halloumi, fresh greens, cherry tomatoes, and a drizzle of honey-lemon dressing.
It’s a vegetarian-friendly meal that’s hearty enough for dinner and elegant enough for a gathering platter — healthy, vibrant, and satisfying!

Ingredients

For the Roasted Sweet Potatoes:

2 medium sweet potatoes, peeled and cubed

1½ tbsp olive oil

½ tsp paprika

½ tsp garlic powder

Salt & pepper, to taste

For the Halloumi:

200 g halloumi cheese, sliced (about ½ inch thick)

1 tsp olive oil (for frying)

For the Grazing Plate:

2 cups baby spinach or mixed greens

1 cup cherry tomatoes, halved

½ cucumber, sliced

½ red onion, thinly sliced

¼ cup pomegranate seeds (optional for garnish)

1 tbsp roasted nuts or seeds (almonds, pistachios, or sunflower seeds)

For the Lemon-Honey Dressing:

2 tbsp olive oil

1 tbsp fresh lemon juice

½ tsp honey (or maple syrup)

½ tsp Dijon mustard

Salt & black pepper, to taste

Instructions

Roast the Sweet Potatoes:

Preheat oven to 200°C (400°F).

Toss cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper.

Spread on a parchment-lined tray and roast for 25–30 minutes, flipping halfway, until golden and tender.

Cook the Halloumi:

While potatoes roast, heat a nonstick pan over medium heat with a little olive oil.

Add halloumi slices and fry 1–2 minutes per side, until golden brown and crisp.

Remove and set aside on paper towel.

Prepare the Dressing:

Whisk together olive oil, lemon juice, honey, mustard, salt, and pepper until smooth.

Assemble the Grazing Plate:

On a large platter, arrange roasted sweet potatoes, halloumi, greens, tomatoes, cucumber, and onion.

Drizzle the dressing over everything and sprinkle with pomegranate seeds and nuts.

Serve:

Serve warm or at room temperature with pita bread or crackers on the side.

Tips

Don’t overcook halloumi — just fry until golden or it’ll turn rubbery.

Add avocado or hummus for extra creaminess.

For a smoky twist, sprinkle smoked paprika or chili flakes on the sweet potatoes.

Make it a full meal by adding boiled eggs, lentils, or roasted chickpeas.

Great for meal prep — just keep the dressing separate until serving.

Q & A

Q1: Can I roast the halloumi instead of frying it?
A: Yes! Place on a baking sheet and bake at 200°C (400°F) for 10–12 minutes, flipping once. It gets lightly crispy and less oily.

Q2: What can I use instead of halloumi?
A: Feta, paneer, or grilled tofu are great substitutes with similar textures and flavors.

Q3: Can I make this vegan?
A: Absolutely! Use firm tofu instead of halloumi and maple syrup instead of honey.

Q4: How long can I store leftovers?
A: Store roasted vegetables and halloumi separately in airtight containers in the fridge for up to 3 days. Reheat before serving.

Q5: What can I serve with this grazing plate?
A: Serve with warm pita bread, hummus, tzatziki, or a side of quinoa for a more filling meal.

Nutrition (Per Serving)

Calories: ~420 kcal

Protein: 18 g

Carbohydrates: 32 g

Fat: 24 g

Fiber: 6 g

Sugar: 10 g

Sodium: 620 mg

Calcium: High (from halloumi)