Halloumi Sweet Potato Bowl

This hearty Halloumi Sweet Potato Bowl is built for muscle growth and satisfying fuel. Golden pan-fried halloumi tops roasted sweet potato, protein-rich chickpeas, and fresh spinach, all brightened with lemon. It's colourful, filling, and loaded with plant fibre and protein for a balanced, energising meal.

Halloumi Sweet Potato Bowl

Preparation

1
Preheat the oven to 200°C (400°F). Peel and cube the sweet potatoes, toss with half the olive oil, the paprika, salt, and pepper, and roast for about 25 minutes until tender.
2
Drain and rinse the chickpeas and add them to the tray for the last 10 minutes of roasting.
3
Slice the halloumi into thick slabs and pan-fry in a dry non-stick pan over medium heat until golden on both sides.
4
Divide the fresh spinach between two bowls and top with the roasted sweet potato and chickpeas.
5
Add the fried halloumi, drizzle with the remaining olive oil and the lemon juice, and season to taste before serving warm.

Nutrational Values per serving

162
kcal
8g
protein
15g
carbs
8g
fat

Ingredients

  • sweet potato 2 medium sweet potato
  • halloumi 1 block
  • chickpeas 1 can (drained)
  • baby spinach 2 handful
  • olive oil 1 tbsp
  • lemon juice 1 tbsp
  • paprika 1 tsp
  • salt 1 pinch
  • black pepper 1 pinch
vegetarian high-protein high-fiber gluten-free clean-eating
Difficulty 1/3
Duration 35 Min