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+ 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.
5 from 2 ratings

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 

  • 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.

Notes

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