Roasted Sweet Potato and Halloumi Grain Bowls

• 1 lb sweet potatoes, peeled and cubed
• 8 oz halloumi cheese, cubed
• 1 cup cooked quinoa or farro
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 cup chopped fresh parsley
• Optional: cherry tomatoes, cucumber, red onion for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss sweet potatoes with 1 tbsp olive oil, smoked paprika, salt, and pepper.
3. 3 Spread on a baking sheet and roast for 25 minutes.
4. 4 Add halloumi to the sheet for the last 5 minutes of roasting.
5. 5 Whisk tahini, lemon juice, garlic, and remaining olive oil for the sauce.
6. 6 Divide grains among bowls, top with roasted sweet potatoes and halloumi.
7. 7 Drizzle with tahini sauce and garnish with parsley and optional veggies.

Equipment

• Baking sheet
• Whisk
• Cutting board and knife

Variations

• Swap quinoa for brown rice or couscous.
• Add a fried egg on top for extra protein.

Substitutions

• Use feta cheese if halloumi is unavailable.
• Substitute tahini with a creamy yogurt sauce for a lighter option.

Pairings

• A zesty lemon-herb vinaigrette
• Warm pita bread

Nutrition

Tips

• For extra flavor, toast the quinoa or farro before cooking.
• Halloumi is best when not overcooked; it should be just golden and warm.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 1 month. Thaw in the fridge and reheat gently on the stovetop with a drizzle of olive oil.

Serving Suggestions

• Pair with a crisp green salad or warm pita bread for a complete meal.

FAQ