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Overhead view of a golden halloumi slice, roasted sweet potato cubes, quinoa, and spinach in a ceramic bowl with tahini drizzle

Warm Crispy Halloumi and Roasted Sweet Potato Bowls

Roasted sweet potato and crispy pan-fried halloumi over quinoa, with a lemon tahini dressing, ready in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 735
Ingredients Method Notes

Ingredients
  

For the bowl
  • 2 sweet potato medium (about 600 g); peeled and cut into 2 cm cubes
  • 2 tbsp olive oil for roasting
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 250 g halloumi block; cut into 6 to 8 slices
  • 1 tsp olive oil for the skillet, optional
  • 300 g cooked quinoa about 150 g dry, cooked
  • 100 g baby spinach
  • 200 g cherry tomatoes halved
  • 1/4 red onion small; thinly sliced
  • 2 tbsp pumpkin seeds for garnish
  • fresh parsley small handful; chopped
For the tahini dressing
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 2 water to 3 tbsp; to thin
  • 1 garlic small clove; minced
  • 1 tbsp olive oil
  • 1 pinch salt

Method
 

Roast the sweet potato
  1. Heat the oven to 200 C / 400 F. Line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment.
  2. Toss the sweet potato cubes with 2 tbsp olive oil, smoked paprika, 1/2 tsp salt, and pepper on the pan. Spread them in a single layer, leaving a little space between pieces.
  3. Roast for 22 to 25 minutes, flipping once halfway through, until the edges are caramelized and a fork slides in easily.
Make the grain and dressing
  1. While the sweet potato roasts, cook the quinoa according to the package directions, or reheat leftover cooked quinoa. Set aside.
  2. Whisk the tahini, lemon juice, garlic, olive oil, and a pinch of salt in a small bowl. Add water a tablespoon at a time until the dressing is smooth and pourable.
Fry the halloumi and assemble
  1. Pat the halloumi slices dry with paper towel. Heat the 26 cm / 10-inch nonstick skillet over medium-high, adding 1 tsp olive oil if the pan looks dry.
  2. Add the halloumi slices in a single layer without crowding them, frying in two batches if they don't all fit. Cook 2 to 3 minutes per side until a golden crust forms.
  3. Divide the quinoa, roasted sweet potato, spinach, tomatoes, and red onion among 4 bowls. Top each bowl with fried halloumi slices.
  4. Drizzle the tahini dressing over the top and sprinkle with pumpkin seeds and parsley. Serve warm.

Notes

  • Roast sweet potato and fry halloumi at the same time to save on total time.
  • Fry halloumi in batches if your skillet is crowded, it needs space to crisp.
  • Make the dressing while the sweet potato roasts, it takes about 5 minutes.
  • Serve the bowl warm, halloumi loses its crisp edge as it cools.