These Halloumi and Sweet potato Tex Mex meal prep bowls can be enjoyed hot or cold, so they’re perfect to bring to work or eat on the go.
Table of Contents
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
The queen of all cheeses and the most popular ingredient to BTB followers. Your meal prep dreams have now come true.
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.
Preheat oven to 175°C
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).
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).
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).
Halloumi is a semi-hard cheese made from sheep’s milk and preserved in brine.
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.
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.
Keep this refrigerated for up to 5 days or freeze once cooked & cooled. Consume within 3-5 months of freezing.
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.
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