4.79 from 14 votes

Halloumi and Sweet Potato Tex-Mex Bowls

Jump to Recipe
This unconventional pairing of halloumi & sweet potato works amazingly. It's a meal prep recipe packed with flavour and nutrients.
Prep time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
£0.88
Makes: 5
mains
American
Freezable

These 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 a square glass meal prep container filled with sweet potato cubes, peppers, topped with golden browned halloumi, coriander and a lime wedge.

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.

Other halloumi Recipes to try after this one: Halloumi Tray Bake with Roasted Vegetables, Sweet Chilli Halloumi Wrap and Spicy Tomato Rice Topped with Halloumi and Coriander

Ingredients

Ingredients to make Halloumi and Sweet Potato meal bowls laid out on a pale blue background and labelled.

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!).

Try some sweet potatoes made in the Air Fryer ; Crispy Roasted Sweet Potato Wedges

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!

See the recipe card for full information on all ingredients and quantities.

How to make this recipe

Preheat oven to 175°C

  1. 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 (Image 1).
  2. Meanwhile, using a non-stick frying pan with rapeseed oil gently fry the thin squares of halloumi, turning over to brown on both sides (Image 2).
2 step by step photos, the first with sweet potato pieces on foil on baking tray and the second with halloumi pieces in frying pan.

3. 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 (Image 3).

4. 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 (Image 4).

2 step by step photos, the first with sliced mixed peppers on foil on a cloth and the second with the mixed peppers on foil on a baking tray.

5. Once the halloumi slices have browned on both sides set aside (Image 5).

6. Remove the potatoes from the oven once nicely golden browned (Image 6).

2 step by step photos, the first halloumi pieces frying in a pan and the second with sweet potato pieces baked on foil on tray.

7. Once the 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 (Image 7).

4 square glass meal prep containers with baked sweet potato chunks, roasted peppers and golden browned halloumi, a round bowl with lime and coriander on blue background.

Tips and Tricks

  • Choose different ingredients to pair with your halloumi and sweet potatoes, for example  black beans, corn, cherry tomatoes, avocado, red onion and lime
  • Make sure you cut the sweet potatoes into even cubes, so they become golden browned and cook evenly.
  • Don’t overcook the halloumi, fry until golden browned on both sides and set aside.
  • Keep the garnishes separate and sprinkle freshly chopped coriander  over the bowl for added freshness and flavor.

Other sweet potato recipes you should try after this one: Spicy Chickpea and Roasted Sweet Potato Tray bake, Vegetarian Tex-Mex Dinner Bowls and Creamy Sweet Potato Mash

FAQs

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?

Both! 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.

Other recipes you might like to try; Dorito Taco Salad Recipe, Halloumi Tacos and Vegetable Tacos With Chipotle Sour Cream

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. 

Halloumi and sweet potatoes in 4 square glass meal prep containers topped with coriander and a lime wedge on a blue background.

If you tried this Halloumi and Sweet Potato Tex-Mex Bowls recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x

Halloumi and Sweet Potato Tex-Mex Bowls

Print
4.79 from 14 votes
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
£0.88
mains
American
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.

Notes

  • Choose different ingredients to pair with your halloumi and sweet potatoes, for example  black beans, corn, cherry tomatoes, avocado, red onion and lime
  • Make sure you cut the sweet potatoes into even cubes, so they become golden browned and cook evenly.
  • Don’t overcook the halloumi, fry until golden browned on both sides and set aside.
  • Keep the garnishes separate and sprinkle freshly chopped coriander  over the bowl for added freshness and flavor.

Nutrition

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

Leave a comment and a rating!

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!

Recipe Rating




Your email address will not be published. Required fields are marked *

Comments

  1. Samuel Kirk | 2 years 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 | 2 years 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!

  • Weekly meal plans with a £20 budget
  • 100+ exclusive recipes
  • Personal dashboard
  • Exclusive step by step videos
  • Shopping list tools

JOIN NOW LEARN MORE

Never miss a recipe!

Sign up to my weekly newsletter to get all of Beat the Budget's recent recipes, so you never miss out!

Development Alchemy + Aim
Share to...