Description
A vibrant one-pan dish featuring roasted sweet potatoes, colorful vegetables, and crispy halloumi, perfect for a hearty meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cut into rounds 1-1.5 inches thick
- 1 red pepper, sliced
- 10.5 oz mushrooms, sliced
- 1 red onion, cut into wedges
- 2 Tbsp olive oil
- 1 Tbsp balsamic glaze (or balsamic vinegar)
- 5.3 oz cherry tomatoes
- 1.25 cups prepared rice
- 3 Tbsp pesto
- 8 oz halloumi cheese, cut into 6 slices
- Hummus (for topping)
Instructions
- Preheat your oven to 200°C (390°F).
- Lightly oil a roasting dish and arrange the sweet potato rounds in a single layer, brushing oil on top. Roast for 20 minutes.
- Remove from the oven and flip the sweet potatoes over. Add the mushrooms, onion, red pepper, and cherry tomatoes. Drizzle with olive oil and balsamic vinegar.
- Return to the oven for 30 minutes until the vegetables are charred and juices evaporate.
- Heat your rice until steaming. Mix the pesto into the rice and scoop it into the pan with vegetables.
- Arrange the halloumi slices on top and brush with olive oil.
- Switch your oven to broiler setting and grill for about 5 minutes until halloumi is crispy and browned.
- Serve immediately with hummus on top.
Notes
Best eaten fresh the same day, but can be reheated in the microwave with a splash of water if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg