Roasted Sweet Potato and Halloumi Bowl with Lemon Tahini Drizzle
Roasted Sweet Potato and Halloumi Bowl with Lemon Tahini Drizzle
Crispy roasted sweet potatoes and golden seared halloumi cheese served over a herby quinoa salad with cucumbers, cherry tomatoes, and a luscious lemon tahini drizzle. It’s a warm, comforting, and protein-packed vegetarian bowl with big Mediterranean vibes!
⏱️ Time:
Prep: 15 min
Cook: 30 min
Total: 45 min
Ingredients
For the Bowl:
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
Salt, pepper, and smoked paprika
1 block halloumi cheese, sliced
1 cup cooked quinoa
½ cup chopped cucumber
½ cup halved cherry tomatoes
2 tbsp chopped fresh parsley or mint
1 tbsp olive oil + squeeze of lemon (for quinoa)
For Lemon Tahini Drizzle:
3 tbsp tahini
Juice of 1 lemon
1 garlic clove, minced
1–2 tbsp water (to thin)
Salt to taste
Instructions
1. Roast the Sweet Potatoes:
Preheat oven to 220°C (425°F). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. Cook the Quinoa:
If not already cooked, simmer ½ cup dry quinoa in 1 cup water with a pinch of salt until fluffy (about 15 min). Cool slightly and toss with parsley, olive oil, lemon, cucumbers, and cherry tomatoes.
3. Sear the Halloumi:
Heat a dry nonstick pan over medium heat. Add halloumi slices and cook 1–2 minutes per side until golden brown.
4. Make the Tahini Drizzle:
Whisk tahini, lemon juice, garlic, and salt. Add water 1 tbsp at a time until smooth and pourable.
5. Assemble the Bowl:
Scoop quinoa salad into bowls. Top with roasted sweet potatoes and crispy halloumi. Drizzle with lemon tahini. Garnish with extra herbs or chili flakes if you like.
Tips:
- Add avocado or hummus for extra creaminess.
- Don’t overcook the halloumi — it just needs to be golden and soft inside.
- Want meat? Add grilled chicken or shrimp on top.
❓ Frequently asked questions FAQ
Q: Can I make this vegan?
Yes! Just swap halloumi for crispy tofu or roasted chickpeas.
Q: How do I store leftovers?
Keep the components separate in the fridge for up to 3 days. Reheat potatoes and halloumi before serving.
Nutritional Information
Calories: ~510
Protein: 20g
Carbs: 35g
Fat: 32g
Fiber: 6g