4.75 from 12 votes

Halloumi and Sweet Potato Tex-Mex Bowls

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This unconventional pairing of halloumi & sweet potato works amazingly. It's a meal prep recipe packed with flavour and nutrients.
Prep time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
£0.88
Makes: 5
mains
American
Halloumi Tex Mex, tex mex, Tex Mex Bowls
Freezable

Table of Contents

  1. Why this recipe works
  2. Ingredients
  3. How to make this recipe
  4. FAQ
  5. How to meal prep this recipe

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.

Close up shot of halloumi and sweet potato in meal prep container

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.

Overhead shot of ingredients for Halloumi and Sweet Potato Tex-Mex Bowls

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.

Mixed peppers on a tea towel

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.

Sweet potatoes cubed on a baking tray

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.

Overhead shot of peppers and onions on a baking tray

Meanwhile, using a non-stick frying pan with rapeseed oil gently fry the thin squares of halloumi until golden brown.

Overhead shot of halloumis slices browned in pan

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.

Tex Mex sweet potatoes and halloumi in a meal prep container

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.

Close shot of halloumi and sweet potatoes in 4 meal prep containers

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. 

Meal prep - Tex Mex bowls

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 Vegetables

Other sweet potato recipes…

Homemade Pan-Fried Sweet Potato Gnocchi 

Spicy Chickpea and Roasted Sweet Potato Tray Bake 

 

 

Halloumi and Sweet Potato Tex-Mex Bowls

Print Pin It
4.75 from 12 votes
Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
£0.88
mains
American
Halloumi Tex Mex, tex mex, Tex Mex Bowls
Freezable
Servings: 5
This unconventional pairing of halloumi & sweet potato works amazingly. It's a meal prep recipe packed with flavour and nutrients.

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

Servings: 5 servings
Fat: 19g
Calories: 433kcal
Carbohydrates: 48g
Protein: 14g

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Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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Comments

  1. Samuel Kirk | 11 months ago

    So… I tried this recipe, and I am in awe of how much the different seasoning ingredients go together with the sweet potato! I cooked it this evening and it went down a treat with my parents! My only criticism is that the portion sizes- especially for the peppers and onions side could be increased- as I don’t feel as though there was sufficient for it to count as five servings… Though I did feel confident that the sweet potato combo would last!5 stars

    1. Mimi Harrison | 11 months ago

      Hey Samuel- thank you for your feedback! So glad you loved the sweet potatoes and that’s good to know about the the peppers & onions- I’ll add a note in the recipe to increase the onion/pepper quantity for a bigger portion. Thanks again!

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