Halloumi and Sweet Potato Tex-Mex Bowls
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Halloumi and Sweet Potato Tex-Mex Bowls
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Why this recipe works
This is a meal prep recipe that you’ll never get bored of for many reasons.
1) Halloumi (say no more)
2) Crispy roasted sweet potatoes
3) Smoky & delicious seasoning
I’ve cheated here with frozen chopped peppers, which are great to add volume, nutrients and skip out on prep time. With onion added into the mix, the roasted veggies offer a freshness next to the halloumi & potatoes. Halloumi recipes are always a guaranteed winner on Beat the Budget, so I thought I’d make a meal prep recipe that centres around the salty greatness that is halloumi. The Tex Mex meal prep bowls can be enjoyed hot or cold, so they’re perfect to bring to work or eat on the go.
Ingredients
Halloumi
The queen of all cheeses and the most popular ingredient to BTB followers. Your meal prep dreams have now come true.
Sweet Potatoes
I’m usually a hater of sweet potatoes. Offer me sweet potato fries over normal fries and I’d be upset – but here, I wouldn’t trade the sweet potatoes for a regular tate. The sweetness goes amazingly with the seasoning, it doesn’t feel like you’re going for a healthy alternative (but you are!).
Frozen Mixed Peppers
We don’t waste time thinly slicing loads of peppers here, we just microwave, drain and add the prepped frozen peppers to a lined baking sheet and call it a day. So easy!
Onion
Adds bulk, nutrients and sweetness. For my Tex-Mex inspired seasoning, I used a blend of paprika, onion powder, garlic powder and oregano. This pairs amazingly with the sweet potatoes.
Coriander
Coriander is the perfect finishing touch to bring this to meal prep to life.
How to make this recipe
Preheat oven to 175°C
Microwave the frozen peppers for 5 minutes and then add the defrosted peppers onto a tea towel. Squeeze the tea towel to get rid of the excess water/moisture.
In one tray, scatter the cubed sweet potatoes and add the smoked paprika, oregano, onion powder and garlic powder. Drizzle half of the olive oil, seasoning generously with salt. Stir to coat all of the potatoes, before placing in oven for around 35 minutes.
Add the mixed peppers along with the onion. Pour over the remaining olive oil and season with salt and pepper. Stir to coat the ingredients and pop in the oven for 25-30 minutes.
Meanwhile, using a non-stick frying pan with rapeseed oil gently fry the thin squares of halloumi until golden brown.
When the potatoes and veggies are ready, divide into your meal prep containers topping with the golden browned halloumi slices. Store the coriander and lime separately. When it’s time to eat, heat the portion for 2 minutes in the microwave and garnish with coriander and a squeeze of lime.
FAQ
What is halloumi made of?
Halloumi is a semi-hard cheese made from sheep’s milk and preserved in brine.
What is Tex Mex seasoning?
Tex Mex seasoning is inspired by a fusion of American/Mexican spices. It’s often paired with meats in tacos/other Mexican dishes. It comprises usually of paprika, cumin, garlic powder, onion powder and other spices.
Can I eat it hot or cold?
Absolutely! I love the taste of this meal prep cold, perhaps even more than when reheated. It’s therefore perfect for lunch on the go, as you can just whip it out of your bag whenever you’re ready to eat.
How long can I store it for?
Keep this refrigerated for up to 5 days or freeze once cooked & cooled. Consume within 3-5 months of freezing.
How to meal prep this recipe
Store coriander and lime separately. Divide the sweet potato, veggies and halloumi evenly across 5 meal prep containers. When it’s time to eat, either serve cold or hot (heat in the microwave for 2 minutes). Garnish with coriander and serve with squeeze of lime juice.
Love meal prep? This recipe belongs to one of my exclusive weekly meal plans found in The Budget Club. Click here to check out what we have to offer!
Other halloumi recipes…
Spicy Tomato Rice topped with Halloumi and Coriander Halloumi Panzanella Salad Creamy Halloumi Curry Baked Orzo with Halloumi and Roasted Mediterranean VegetablesOther sweet potato recipes…
Homemade Pan-Fried Sweet Potato Gnocchi Spicy Chickpea and Roasted Sweet Potato Tray Bake
Halloumi and Sweet Potato Tex-Mex Bowls
Ingredients
- 600 g frozen mixed peppers/ fresh, defrosted (£1.00)
- 1 kg sweet potatoes, washed & cubed (not peeled) (£0.92)
- 1 white onion, roughly sliced (£0.09)
- 225 g 1 block halloumi, thinly sliced squares (£1.65)
- Large bunch of coriander, torn (£0.50)
- 1 lime, sliced into wedges (£0.17)
Cupboard Essentials
- 1 tbsp smoked paprika
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp olive oil
- ½ tbsp rapeseed oil
Method
Preheat oven to 175°C
- Microwave the frozen peppers for 5 minutes and then add the defrosted peppers onto a tea towel. Squeeze the tea towel to get rid of the excess water/ moisture.
- Line two trays with foil. In one tray, scatter the cubed sweet potatoes, smoked paprika, oregano, onion powder and garlic powder. Drizzle half of the olive oil, seasoning generously with salt. Stir to coat all of the potatoes and pop in the oven. Timer set to 35 minutes.
- On the second tray, add the defrosted and dried mixed peppers along with the onion. Pour the remaining olive oil and season with salt & pepper. Stir to coat the ingredients and pop in the oven for 25-30 minutes.
- Meanwhile, gently fry the thin squares of halloumi until golden brown in a non-stick frying pan with rapeseed oil.
- Divide into your meal prep containers, storing the coriander and lime separately. When it’s time to eat, heat the portion for 2 minutes in the microwave and garnish with coriander and a squeeze of lime.
Nutrition
Halloumi and Sweet Potato Tex-Mex Bowls
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