Halloumi and Sweet Potato Bowl
By Isabella Quinn
Prep
10 min
Cook
30 min
Total
40 min
Servings
4
This Halloumi Sweet Potato Bowl has appealing crunchy and other textures and flavors. Both sweet potatoes and halloumi are crunchy. The salty halloumi pairs well with the sweet sweet potatoes. Creamy tahini dressing accompanies the dish. Toasted walnuts add an earthy element. This colorful, hearty dish would be a good choice for lunch or dinner.
Ingredients
- •2 large sweet potatoes (peeled and cubed (about 4 cups / 600g))
- •2 tbsp olive oil (divided (1 tbsp for roasting, 1 tbsp for searing))
- •½ tsp kosher salt (for seasoning the potatoes)
- •8.8 oz halloumi cheese (sliced 1/2-inch thick (1 block / 250g))
- •⅓ cup walnuts (raw, roughly chopped (50g))
- •¼ cup tahini paste (well-stirred (60g))
- •2 tbsp lemon juice (freshly squeezed)
- •1 clove garlic (minced)
- •4 tbsp warm water (plus more as needed to thin the sauce)
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Toss the peeled and cubed sweet potatoes with 1 tbsp of olive oil and kosher salt on a heavy-duty sheet pan.
- 3
Roast for 25-30 minutes until edges are caramelized and centers are fork-tender.
- 4
In a small mixing bowl, whisk together the tahini paste, lemon juice, and minced garlic.
- 5
Slowly stream in the warm water, 1 tablespoon at a time, whisking continuously until the mixture becomes a smooth, creamy beige sauce.
- 6
Place a dry skillet over medium heat and add the roughly chopped walnuts.
- 7
Toast for 3-5 minutes, shaking frequently until fragrant.
- 8
Transfer immediately to a plate to cool.
- 9
Wipe the skillet clean, add the remaining 1 tbsp of olive oil, and place over medium-high heat.
- 10
Sear the thick slices of halloumi for 2-3 minutes per side until a deep, golden-brown crust forms.
- 11
Remove from heat immediately.
- 12
In a shallow ceramic bowl, arrange the caramelized sweet potatoes and golden-brown halloumi slices.
- 13
Generously drizzle with the tahini sauce and top with the toasted walnuts.
- 14
Serve warm.
Nutrition (per serving)
680
Calories
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