Halloumi & Sweet Potato Nourish Bowl

We’ve teamed up with Sainsbury’s to bring you low-cost, feel-good recipes. Easy, tasty and stress-free. Get your ingredients delivered by Sainsbury’s in just a few taps. These Halloumi & Sweet Potato Nourish Bowls are the kind of meal that ticks all the boxes: colourful, satisfying and full of fresh flavour. Golden roasted sweet potatoes and crisp-edged halloumi are paired with juicy cherry tomatoes, creamy avocado and a bed of mixed leaves, then finished with a silky tahini lemon dressing. Nutrient-dense and packed with fibre, this is a perfectly balanced bowl that feels nourishing yet equally delicious. It's also ideal for meal prep.

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Ingredients

halloumi 450 g (chopped)
sweet potato 600 g (chopped)
smoked paprika 2 tsp
ground cumin 1 tsp
garlic granules 2 tsp
red onion 1 (sliced)
red wine vinegar 2 tbsp
lemon ½ (zest & juice)
tahini 4 tbsp
cherry tomatoes 300 g (halved)
avocado 1 ½ (sliced)
honey 1 tsp

Method

Prep the ingredients

Preheat the oven to 200°C/180°C fan.
Chop the halloumi and sweet potato into cubes (approximately 1 cm cubes).
Mix together the smoked paprika, cumin and garlic granules.
Add the sweet potato to a baking tray and drizzle with oil, then toss with half the spice mix and a pinch of salt and pepper. Bake in the oven for 15 minutes.
After this time add the halloumi to the tray (drizzle them with oil and season with the rest of the spice mix) and bake for another 10 - 15 minutes.

Make the pickled red onions

Thinly slice the red onion, add it to a small bowl, sprinkle over the red wine vinegar with a pinch of salt (you can also add a pinch of sugar if you like), then scrunch up with your hands. Set aside to pickle.

Make the dressing

Juice and zest the lemon.
In a bowl mix together the lemon zest, lemon juice, honey, tahini and 4 tbsp warm water, stir vigorously to combine (it will clump up a little but will come together as you keep mixing). Season to taste with salt and pepper.

Prep the rest of the bowl & Plate Up

Halve the cherry tomatoes. Slice the avocado in half, remove the stone then dice the flesh.
Plate up each bowl with all the components then finish with a generous drizzle of the dressing. Enjoy!

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