Baked sweet potatoes stuffed with chickpeas, tomatoes and fried halloumi with a minty tahini sauce! You will love how these flavors come together to make a delicious and easy vegetarian dinner or side dish.

Two finished sweet potatoes stuffed with halloumi, tomatoes and chickpeas

A baked sweet potato is a solid starting point for lunch or a light dinner, and this recipe brings some garlicky chickpeas, tomatoes and fried halloumi to the party. We also have a herby tahini sauce to drizzle on top which is where some extra magic happens.

I love to serve this between two people, in big sweet potatoes, as a main dish. Sometimes with a side of sauteed kale. Split between four smaller sweet potatoes, you would have a lovely side dish to serve with some eggs or a big salad.

Ingredients to make halloumi stuffed sweet potatoes

Ingredient Notes

  • The recipe calls for 2-4 sweet potatoes depending on whether you want this as a main dish or a side dish. You can use up all the filling in two sweet potatoes if they’re pretty big ones, or four if they’re smaller and you just want a side dish sized portion.
  • It’s worth using the “good” tomatoes for this, if they’re in season / in budget. The juices add a lot of flavor to the filling.

The Tahini Mint Sauce

Making a sauce always feels like a chore, but without the sauce this is just not the same, so please get the blender out and give this one a try! It’s tahini based with lemon, garlic and herby flavors. So fresh and tasty!

  • I use a mix of mint and fresh coriander (cilantro). You could add parsley or basil to the mix, or swap things around a little based on what you have available.
  • I use 1 clove of garlic and it’s pretty garlicky. I think it works nicely but cut it down to 1/2 clove if you don’t like too much raw garlic in your face.

Make it Faster

For this recipe I chose to bake the sweet potatoes whole, pop them open and spoon the filling in, like this…

Cooked sweet potato

If you wanted to cut about 20 minutes from your prep time, you could bake the sweet potatoes in halves. You would slice them in half lengthways, then brush will oil and bake them face down on a baking tray for about 30 minutes. Like this…

Sweet potatoes chopped in half and laying down on a baking sheet

You end up with halves which can simply be topped with the filling. You can see that method in action in this recipe.

An overhead view of the two sweet potatoes, finished and plated up, with the sauce in a bowl alongside

What to do with the rest of the halloumi:

This recipe uses one half of a block of halloumi, and the other half will need to be used up pretty quickly once the package is open. Here’s some ideas for other recipes to plan in for the same week which will use up the rest:

Halloumi Stuffed Sweet Potatoes

Baked sweet potatoes stuffed with chickpeas, tomatoes and fried halloumi with a minty tahini sauce! You will love how these flavors come together to make a delicious and easy vegetarian dinner or side dish.
5 from 2 ratings


  • 2 large sweet potatoes
  • 2 cloves garlic, minced
  • 1 can chickpeas, drained
  • 125 g halloumi cheese
  • 250 g cherry tomatoes, quartered

Tahini Sauce

  • 2 Tbsp tahini
  • 10-15 mint leaves
  • 2 sprigs coriander, including stems
  • ½ lemon, juiced
  • 0.5 tsp honey
  • 1 clove garlic
  • 2-3 Tbsp water, for thinning


  • First, bake the sweet potatoes. Heat the oven to 200C (400F) and place 2-4 sweet potatoes on a baking tray. Poke a few holes into each of the sweet potatoes, then place in the oven for 40 minutes to 1 hour, depending on the size of the sweet potatoes. They are ready when they dent easily when pressed.
    2 large sweet potatoes
  • While the sweet potatoes are cooking, make the tahini sauce by adding all ingredients into a blender (starting with 1 tablespoon of water) and pulsing until it is smooth and creamy. Add additional water as needed to create the consistency you prefer.
    2 Tbsp tahini, 10-15 mint leaves, 2 sprigs coriander, 1/2 lemon, 0.5 tsp honey, 1 clove garlic, 2-3 Tbsp water
  • Once the sweet potatoes are done, remove from the oven and allow to sit while you prep the filling.
  • Heat a couple of tablespoons of olive oil in a frying pan (you want to use the frying pan with the largest base) and add the chickpeas to the pan. Allow them to sit and cook without touching them for a few minutes, just to get them nice and crispy at the bottom. Once they're browned at the bottom, you can use a spoon to start mixing them up.
    1 can chickpeas
  • Add the garlic and tomatoes to the pan with the chickpeas and cook until the garlic is fragrant and the tomatoes are starting to break up a little.
    2 cloves garlic, 250 g cherry tomatoes
  • Remove from the heat and set aside while you open up the sweet potatoes. Cut a slit across the top of the sweet potato, and then gently push from each side to pop it open and create a pocket for the filling.
  • Spoon the chickpea and tomato mixture into the filling and allow to sit while you cook the halloumi.
  • Using the same pan or a fresh one, heat some olive oil and then add the halloumi cubes. Fry for a couple minutes on each side until golden.
    125 g halloumi cheese
  • Add to the top of the sweet potato.
  • Spoon the sauce on top and serve immediately.


Nutritional information is based on this recipe making two portions.
Calories: 757kcal, Carbohydrates: 112g, Protein: 30g, Fat: 23g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Sodium: 816mg, Potassium: 1864mg, Fiber: 21g, Sugar: 25g, Vitamin A: 49002IU, Vitamin C: 55mg, Calcium: 708mg, Iron: 7mg