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A close-up shot of a vegetarian bowl filled with roasted sweet potato cubes, pan-fried halloumi, and fresh kale, ready to be eaten.
FL Recipes

Sweet Potato Halloumi Bowl with Creamy Tahini Dressing

This vibrant Sweet Potato Halloumi Bowl features tender roasted sweet potatoes, salty pan-fried halloumi, and a creamy lemon-tahini dressing. A perfectly balanced, healthy, and satisfying vegetarian meal for any night of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 people
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and cut into 1-inch cubes
  • 8 oz halloumi cheese sliced into 1/2-inch thick pieces
  • 1 can (15 oz) chickpeas rinsed and drained
  • 1 cup quinoa uncooked
  • 4 cups mixed greens such as spinach and kale
  • 2 tbsp olive oil divided
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 cup tahini
  • 3 tbsp lemon juice freshly squeezed
  • 1 tbsp maple syrup
  • 1 clove garlic minced
  • 3-4 tbsp cold water

Equipment

  • 1 Baking Sheet
  • 1 Non-stick skillet
  • 1 Small Bowl

Method
 

  1. Preheat oven to 400°F (200°C). On a large baking sheet, toss sweet potato cubes and chickpeas with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 25-30 minutes until tender, flipping halfway.
  2. While vegetables roast, cook quinoa according to package directions. Fluff with a fork.
  3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic. Slowly add cold water while whisking until a smooth, pourable consistency is reached. Season with salt to taste.
  4. Pat halloumi slices dry. Heat remaining 1 tbsp olive oil in a non-stick skillet over medium-high heat. Cook halloumi for 2-3 minutes per side, until golden brown and crispy.
  5. Divide the mixed greens and quinoa between two bowls. Top with roasted sweet potatoes, chickpeas, and fried halloumi. Drizzle generously with the creamy tahini dressing and serve immediately.

Nutrition

Calories: 650kcalProtein: 25gFat: 30gFiber: 15g

Notes

For the best crispy halloumi, make sure to pat the slices completely dry with a paper towel before frying.
The tahini dressing will thicken as it sits. You may need to add a splash more water to thin it out before serving.
Store components separately in the refrigerator for up to 4 days for easy meal prep.
Keyword halloumi bowl,healthy recipe,vegetarian bowl

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