Halloumi and Sweet Potato Tex-Mex Bowls

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.

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

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).

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).

FAQs

Other recipes you might like to try; Dorito Taco Salad Recipe and Halloumi Tacos

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. 

Explore More Recipes

Crispy Roasted Sweet Potato Wedges

Homemade Pan-fried Sweet Potato Gnocchi

Air Fryer Baby Potatoes (with video!)

Sweet Chilli Halloumi Wrap

Halloumi and Sweet Potato Tex-Mex Bowls

by Mimi Harrison

Print

4.80 from 15 votes

Prep Time: 5 minutes mins

Cook Time: 35 minutes mins

Total Time: 40 minutes mins

£1.25

mains

American

Freezable

Servings: 5

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MetricUS Standard

This unconventional pairing of halloumi & sweet potato works amazingly. It's a meal prep recipe packed with flavour and nutrients.

Ingredients

• ▢ 3 mixed peppers/ sliced (£1.35)
• ▢ 1 kg sweet potatoes, washed & cubed (not peeled) (£1.20)
• ▢ 1 white onion, roughly sliced (£0.15)
• ▢ 225 g 1 block halloumi, thinly sliced squares (£2.70)
• ▢ Large bunch of coriander, torn (£0.60)
• ▢ 1 lime, sliced into wedges (£0.25)

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