Step-by-step instructions
- Preheat your oven to 425°F (220°C).
- Prepare sweet potatoes: Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, pepper, and optional spices (smoked paprika or cumin) in a large bowl.
- Roast: Spread sweet potatoes on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until they’re golden and tender.
- Cook quinoa: If you haven’t already cooked your quinoa, now is the time. Keep it warm for serving.
- Prepare halloumi: In a non-stick skillet over medium heat, heat 1 tablespoon of olive oil. Coat the halloumi slices with sesame seeds, then cook for 2–3 minutes per side until golden and crispy.
- Make dressing: In a bowl, whisk together tahini, miso paste, lemon juice, honey (or maple syrup), and warm water until smooth. Adjust the thickness by adding more water if needed.
- Assemble: Create your bowl starting with the quinoa as the base. Top with roasted sweet potatoes and crispy halloumi. Drizzle with tahini-miso dressing and add any optional toppings.
Best ways to enjoy it
When serving your Roasted Sweet Potato & Quinoa Bowl, you can create an Instagram-worthy dish by placing the quinoa at the base, artfully arranging the sweet potatoes and halloumi on top. For extra flair, add a handful of baby spinach or arugula for a splash of color and freshness. Avocado slices and pickled red onions provide a tangy contrast, turning this meal into an artistic creation that’s as beautiful as it is tasty. You could pair it with a side of crusty bread or a light soup for a more complete dining experience.
Storage and reheating tips
Leftovers? No problem! To keep your Roasted Sweet Potato & Quinoa Bowl fresh, store each component separately in airtight containers in the fridge. The sweet potatoes and halloumi will stay great for about 3 days, while the quinoa can last up to a week. When you’re ready to enjoy again, simply reheat the sweet potatoes and quinoa in the microwave. For a quick crisp, toss the halloumi back in a hot skillet for just a minute or two. Always enter any leftovers in the fridge promptly, and remember to check the halloumi for any signs of spoilage.
Helpful cooking tips
For the best results, ensure your sweet potato cubes are uniform in size to guarantee even cooking. When frying halloumi, make sure your skillet is hot before adding the cheese; this will help achieve that lovely golden crust. If you find tahini too thick, feel free to add more warm water gradually until it reaches your desired consistency. And remember, tasting along the way will help you adjust the flavors to your preference!
Creative twists
Want to mix things up? Try swapping the sweet potatoes for roasted butternut squash for a slightly different flavor profile. You could also play with spices; try adding a pinch of curry powder or cayenne for an unexpected kick. For a nutty twist, sprinkle some chopped walnuts over the bowl just before serving, or change the dressing by swapping tahini for almond butter for a completely new flavor experience.
FAQ
How long does it take to prepare this dish?
From start to finish, you can have this delicious bowl ready in about 45 minutes, depending on your skill level with cooking the quinoa and halloumi.
Can I make it vegan?
Absolutely! Substitute halloumi with a plant-based cheese alternative and omit honey, using maple syrup instead in the dressing.
What should I do with leftovers?
Store leftovers in airtight containers. Keep components separate to maintain texture. Sweet potatoes and halloumi can last up to three days in the fridge, while quinoa can last for a week.
Can I freeze this recipe?
While the quinoa and sweet potatoes freeze well, it’s best to enjoy halloumi fresh. To freeze, place cooled sweet potatoes and quinoa in bags or containers, and label them. Use within three months for the best quality.
