Go Back
–+ servings

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.
2 large servings (or 4 smaller)
Prep Time: 5 minutes
Cook Time: 50 minutes
5 from 4 ratings
Print Recipe Pin Recipe

Ingredients

  • 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

Instructions 

  1. 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
  2. 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
  3. Once the sweet potatoes are done, remove from the oven and allow to sit while you prep the filling.
  4. 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
  5. 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
  6. 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.
  7. Spoon the chickpea and tomato mixture into the filling and allow to sit while you cook the halloumi.
  8. 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
  9. Add to the top of the sweet potato.
  10. Spoon the sauce on top and serve immediately.

Notes

Nutritional information is based on this recipe making two portions.
Cuisine: European
Course: Dinner, Lunch, Side Dish
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