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