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Roasted Sweet Potato and Pan-Fried Halloumi Bowl

Close-up of a vibrant halloumi sweet potato bowl featuring pan-fried halloumi slices over quinoa and roasted sweet potatoes.
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This recipe combines sweet roasted sweet potatoes with salty, crispy pan-fried halloumi cheese for a balanced and satisfying vegetarian power bowl.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cubed (about 1 inch)
  • 1 tablespoon olive oil, plus extra for frying
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 8 ounces halloumi cheese, sliced into 1/2 inch thick pieces
  • 4 cups mixed greens (spinach or arugula recommended)
  • 1/2 cup cooked quinoa or farro
  • 1/4 cup chopped fresh parsley
  • For the Lemon Vinaigrette: 3 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Toss the cubed sweet potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper on a baking sheet.
  3. Roast the sweet potatoes for 20 to 25 minutes, turning halfway, until they are tender and slightly caramelized.
  4. While the potatoes roast, prepare the vinaigrette by whisking together the 3 tablespoons of olive oil, lemon juice, Dijon mustard, and honey/maple syrup in a small bowl. Season with salt and pepper.
  5. Heat a non-stick skillet over medium-high heat. Add enough olive oil to lightly coat the bottom.
  6. Place the halloumi slices in the hot pan, ensuring they do not overlap. Cook for 2 to 3 minutes per side until they develop a deep golden-brown crust and are soft inside. Remove from heat.
  7. To assemble your healthy sweet potato dinner, divide the mixed greens and cooked quinoa among serving bowls.
  8. Top each bowl with the roasted sweet potatoes and the pan-fried halloumi slices.
  9. Drizzle the lemon vinaigrette over the bowls and garnish with fresh parsley. Serve immediately for a simple weeknight sweet potato recipe.

Notes

  • For meal prep, store the roasted sweet potatoes, greens, and dressing separately. Cook the halloumi just before serving to maintain the best texture.
  • If you prefer a less salty flavor, briefly soak the sliced halloumi in water for 15 minutes before patting it dry and frying.
  • This dish works well with other grains like brown rice or farro.

Nutrition

Find it online: https://miameal.com/halloumi-sweet-potato-bowl-recipe/