This Roasted Sweet Potato & Halloumi Bowl is a vibrant, nutrient-dense meal that strikes the perfect balance between sweet, salty, and savory. Featuring tender, caramelized sweet potatoes tossed in a tangy tahini dressing and topped with golden, pan-fried halloumi cheese, it’s a bowl full of incredible textures and Mediterranean-inspired flavors.
Customizable with your favorite fresh greens and crunchy veggies, this wholesome recipe is perfect for a satisfying lunch or a nourishing meatless dinner.
Recipe Details
- Flavor Profile: The earthy sweetness of the roasted sweet potatoes is beautifully contrasted by the salty, rich halloumi and the bright, nutty tang of the lemon-tahini dressing.
- Texture: You get a wonderful mix of soft, creamy sweet potatoes, crisp and “squeaky” pan-fried cheese, and the refreshing crunch of your chosen raw vegetable add-ins.
- Time: 15 minutes prep, 45 minutes cook time.
- Difficulty: Easy. It involves basic vegetable roasting, whisking a dressing, and a quick pan-fry for the cheese.
What You’ll Need
To make this recipe, you will need a large baking tray for roasting the sweet potatoes and a skillet for pan-frying the halloumi. A small bowl is needed to whisk together the tahini dressing. The ingredients rely on fresh sweet potatoes, a block of halloumi cheese, pantry-staple spices, and a mix of your favorite fresh bowl add-ins.
Ingredient Notes
- Sweet Potatoes – You will need about 1.3 lbs of sweet potatoes. Peeling them is optional, but chopping them into uniform medium-sized chunks ensures they roast evenly.
- Halloumi – This semi-hard, unripened cheese is famous for its high melting point, meaning you can pan-fry it until it develops a beautiful golden, crispy crust without it melting into a puddle.
- Tahini – A paste made from ground sesame seeds, tahini provides a creamy, nutty base for the dressing without needing any dairy.
- Paprika & Rosemary – These spices add a warm, earthy, and slightly smoky flavor to the sweet potatoes as they roast.
- Maple Syrup – Balances the bitterness of the tahini and the acidity of the lemon juice in the dressing.
- Lemon Juice & Apple Cider Vinegar – These acids brighten up the rich tahini dressing and cut through the saltiness of the halloumi.
- Add-ins – The beauty of this bowl is its versatility. You can load it up with edamame, radishes, broccoli, pomegranate seeds, or crispy chickpeas depending on what you have in the fridge!
Add-ins and Substitutions
- Grains – To make this bowl even heartier, add a scoop of cooked quinoa, farro, or brown rice to the base.
- Cheese – If you can’t find halloumi, paneer or a firm feta block can be pan-fried similarly, though the texture will be slightly different.
- Vegan Option – Swap the halloumi for cubes of extra-firm tofu pan-fried in soy sauce and nutritional yeast.
- Dressing – If you have a sesame allergy, sunflower seed butter or a simple lemon-olive oil vinaigrette can be used instead of the tahini dressing.
How to Make Roasted Sweet Potato & Halloumi Bowl
- Prep Sweet Potatoes: Preheat the oven to 320°F (160°C). Peel the sweet potatoes and chop them into medium-sized chunks. Place them on an oven tray.
- Season and Roast: Drizzle the sweet potatoes with 1 tablespoon of olive oil, and sprinkle with the paprika, dried rosemary, salt, and pepper. Toss until the potatoes are well coated. Pop the tray into the preheated oven and roast for 45 minutes, or until tender and lightly caramelized.
- Make Dressing: While the potatoes are roasting, prepare the tahini drizzle. In a small bowl, combine the tahini, apple cider vinegar, maple syrup, sesame oil, and lemon juice. Stir vigorously until you get a smooth, thin paste. (If it’s too thick, add a tiny splash of warm water).
- Dress Potatoes: After roasting, remove the sweet potatoes from the oven. Drizzle the tahini dressing directly over the hot sweet potatoes right on the tray, and stir gently until they are well-coated. Set aside.
- Assemble Base: Assemble the base of your bowls using your chosen mixed salad leaves, crunchy veggies, spiced chickpeas, or edamame beans. Place a big helping of the dressed tahini sweet potatoes into the bowl.
- Cook Halloumi: Slice the halloumi cheese into thick pieces. Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Pan-fry the halloumi slices for 1-2 minutes per side until they develop a deep golden-brown crust.
- Serve: Place the warm halloumi on top of the assembled bowls along with a wedge of lemon. Serve immediately while the halloumi is still warm and soft, with the fresh lemon juice squeezed over the top. Enjoy!
Pro Tip: Halloumi is best enjoyed immediately after cooking while it is warm, soft, and crispy. If it sits for too long and gets cold, it can take on a rubbery texture. Always cook your halloumi as the very last step before serving!
Recipe Tips
- Dressing Consistency: Tahini brands vary wildly in thickness. If your dressing seizes up or is too thick to drizzle, simply whisk in warm water, one teaspoon at a time, until it reaches your desired consistency.
- Oven Temperature: The 320°F temperature allows the sweet potatoes to cook slowly and become incredibly creamy inside. If you are in a rush, you can roast them at 400°F for about 25-30 minutes instead.
- Dry Your Halloumi: Pat the halloumi slices dry with a paper towel before pan-frying. Removing excess surface moisture ensures you get a beautiful crispy sear rather than steaming the cheese.
FAQs
- Can I eat the sweet potato skin? Yes! If you prefer, you can skip peeling the sweet potatoes. Just scrub them well before chopping. The skins add extra fiber and texture.
- Is this recipe gluten-free? Yes, all the base ingredients are naturally gluten-free. Just double-check your optional add-ins (like crispy chickpeas) if using store-bought varieties.
- Can I serve this cold? The sweet potatoes and base ingredients taste great cold or at room temperature, but the halloumi really needs to be served warm for the best texture.
Serving Suggestions
- Pita Bread: Serve with warm, toasted pita bread or flatbread to scoop up the dressed sweet potatoes.
- Hummus: A dollop of classic hummus or baba ganoush pairs beautifully with the Mediterranean flavors.
- Crunch: Sprinkle toasted pumpkin seeds, sesame seeds, or chopped walnuts over the top for an extra layer of crunch.
Make This Recipe in Advance
- Prep: You can wash, chop, and store all your raw vegetable add-ins in the fridge up to 3 days in advance.
- Dressing: The tahini dressing can be made up to 5 days ahead of time and kept in a sealed jar in the refrigerator.
- Potatoes: You can roast the sweet potatoes ahead of time, but wait to toss them in the tahini dressing until you have reheated them, otherwise they may become mushy.
Roasted Sweet Potato & Halloumi Bowl
- Total Time: 1 hour
- Yield: 2 Large Bowls 1x
Description
This Roasted Sweet Potato & Halloumi Bowl is a vibrant, nutrient-dense meal that strikes the perfect balance between sweet, salty, and savory. Featuring tender, caramelized sweet potatoes tossed in a tangy tahini dressing and topped with golden, pan-fried halloumi cheese, it’s a bowl full of incredible textures and Mediterranean-inspired flavors. Customizable with your favorite fresh greens and crunchy veggies, this wholesome recipe is perfect for a satisfying lunch or a nourishing meatless dinner.
Ingredients
The Tahini Roasted Sweet Potatoes
- 1.3 lbs sweet potatoes, peeled and cut into medium cubes
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and black pepper, to taste
The Tahini Dressing
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 2 teaspoons maple syrup (or honey/agave)
- 1 teaspoon apple cider vinegar
- 1 teaspoon sesame oil
The Halloumi & Assembly
- 4 oz Halloumi cheese, sliced thickly
- 1 teaspoon olive oil (for frying)
- Lemon wedges (for serving)
Bowl Add-Ins (Choose 3–4):
- Mixed salad greens (spinach, arugula, etc.)
- 1 cup edamame beans
- 1/2 cucumber, sliced
- 3 radishes, thinly sliced
- Handful of pomegranate seeds
- Crispy spiced chickpeas
Instructions
Prep & Season
Preheat the oven to 320°F (160°C). Place the cubed sweet potatoes on a baking tray.
Toss
Drizzle with 1 tablespoon olive oil and sprinkle with paprika, dried rosemary, salt, and pepper. Toss until well coated.
Roast
Roast for 45 minutes. Check: Cook until the potatoes are tender and lightly caramelized. (Note: The lower temperature allows them to become incredibly creamy inside).
Make Dressing
While potatoes roast, whisk together the tahini, apple cider vinegar, maple syrup, sesame oil, and lemon juice in a small bowl. Adjust: Stir vigorously until smooth. If the paste is too thick, whisk in a splash of warm water to reach a drizzling consistency.
Dress Potatoes
Remove potatoes from the oven. Coat: Drizzle the tahini dressing directly over the hot sweet potatoes on the tray. Stir gently to coat them in the sauce.
Assemble Base
Build your bowls with mixed salad leaves and your chosen add-ins (cucumber, edamame, radishes, etc.). Add a generous portion of the warm dressed potatoes.
Fry Halloumi
Slice the halloumi cheese. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Sear: Pan-fry the slices for 1–2 minutes per side until they develop a deep golden-brown crust.
Serve
Place the hot halloumi on top of the bowls. Serve immediately with a squeeze of fresh lemon juice.
Notes
Halloumi Timing: Halloumi is best enjoyed immediately while warm, soft, and “squeaky.” If it sits too long, it can become rubbery. Cook the cheese as the very last step before serving!
Dry the Cheese: Pat the halloumi slices dry with a paper towel before frying. Removing surface moisture ensures a crispy golden sear rather than steaming the cheese.
Oven Temp: This recipe uses a lower temp (320°F) for a longer time to get a creamy texture. If you are in a rush, you can roast at 400°F for 25–30 minutes.
Meal Prep: You can roast the potatoes ahead of time, but store the dressing separately. Reheat the potatoes before tossing with the dressing to prevent them from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch / Dinner
- Method: Roasting / Pan-Fry
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 Bowl
- Calories: 560
- Sugar: 18g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 45mg
Keywords: roasted sweet potato bowl, halloumi recipes, vegetarian buddha bowl, tahini dressing, mediterranean lunch ideas, gluten free dinner, healthy meal prep
