Mediterranean sweet potato & halloumi stacks with pomegranate-tahini drizzle
These vibrant Mediterranean stacks layer roasted sweet potato rounds with golden halloumi, fresh arugula, and a tangy pomegranate-tahini drizzle. Each bite combines sweet, salty, and nutty flavors with a satisfying texture—soft sweet potato, crisp halloumi, and juicy pomegranate seeds.
Prep & Cook Time:
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients:
For the Stacks:
2 medium sweet potatoes, sliced into ½ inch rounds
200 g halloumi, sliced ½ inch thick
2 cups arugula or baby spinach
½ cup pomegranate seeds
1 tsp smoked paprika
1 tsp ground cumin
Salt and pepper, to taste
1 tbsp olive oil (optional, can roast without)
For the Pomegranate-Tahini Drizzle:
3 tbsp tahini
2 tbsp pomegranate molasses
1 tbsp lemon juice
1 tsp maple syrup or honey
1–2 tbsp water (for consistency)
Pinch of salt
Instructions:
1. Roast Sweet Potatoes:
1. Preheat oven to 200°C (400°F).
2. Toss sweet potato rounds with smoked paprika, cumin, salt, pepper, and olive oil (optional).
3. Arrange on a baking tray lined with parchment paper.
4. Roast for 20 minutes, flipping halfway, until tender and slightly caramelized.
2. Cook Halloumi:
1. Heat a nonstick pan over medium heat.
2. Sear halloumi slices 2–3 minutes per side until golden brown. Set aside.
3. Make Pomegranate-Tahini Drizzle:
1. Whisk tahini, pomegranate molasses, lemon juice, maple syrup, salt, and water until smooth.
2. Adjust water for a pourable consistency.
4. Assemble Stacks:
1. On a serving plate, layer: roasted sweet potato → halloumi → arugula → another sweet potato round.
2. Drizzle with pomegranate-tahini sauce.
3. Sprinkle pomegranate seeds on top for a pop of color.
4. Optional: finish with a sprinkle of za’atar or fresh herbs.
Tips & Notes:
Make it vegan: Use grilled tofu or fried tempeh instead of halloumi.
Extra crunch: Add roasted nuts like pistachios or almonds.
Meal prep: Roast sweet potatoes in advance; assemble stacks fresh to keep halloumi crispy.
Serving idea: Serve with a side of lemony quinoa or couscous for a full meal.
Frequently Asked Questions FAQs:
Q1: Can I use butternut squash instead of sweet potato?
A1: Yes! It will be slightly sweeter but works beautifully.
Q2: How to make halloumi less salty?
A2: Soak halloumi in cold water for 20–30 minutes before cooking.
Q3: Can I prepare pomegranate-tahini drizzle ahead?
A3: Yes, store in an airtight container in the fridge for 3–4 days.
Nutritional Information
Calories: 380 kcal
Protein: 14 g
Carbs: 38 g
Fat: 18 g
Fiber: 6 g
Sugar: 12 g
Sodium: 650 mg