Halloumi and Sweet Potato Bowl
This Halloumi Sweet Potato Bowl delivers a masterclass in texture and flavor, combining deeply caramelized sweet potatoes with perfectly crisped halloumi cheese. The warm, salty cheese pairs wonderfully with the natural sweetness of the potatoes, while a smooth tahini drizzle adds a creamy element. Topped with toasted walnuts for an earthy crunch, this bowl is visually appealing and satisfying, making it perfect 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))
- •0.5 tsp kosher salt (for seasoning the potatoes)
- •8.8 oz halloumi cheese (sliced 1/2-inch thick (1 block / 250g))
- •0.33 cup walnuts (raw, roughly chopped (50g))
- •0.25 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.
Nutrition (per serving)
Calories
680
