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Sweet Potato and Halloumi Bowl

I’m a breakfast person. I believe in waking up an hour earlier in the morning so that I have enough time to make a decent breakfast.

Do I take things too far sometimes?

Absolutely – and this bowl is a perfect example. I save it for those days when waking up earlier than I need to doesn’t feel so daunting – I love my sleep just as I much as I love my breakfast. It might seem like a lot for breakfast, but it’s more like a brunch type of dish. It’s also perfect if you work out and need a good amount of protein and carbs and good fats and all that good stuff. The honey glazed halloumi is phenomenal on its own, but when you have all components together in a bowl it’s truly a great dish. The creaminess of the avocado and the soft boiled egg (overcooked mine, oops), the crunchiness of the grilled halloumi.. it’s sweet, it’s salty, it’s got great personality. The sweet potatoes are coated in a buttery, spicy glaze (inspired by the delightful Alison Roman), and despite the lack of colors, there’s a lot of flavours and textures involved here. I hope you give this one a try.

Sweet Potato and Halloumi Bowl

  • Servings: 1
  • Difficulty: easy
  • Print


  • 1 sweet potato, peeled and cubed
  • 2 tbsp butter
  • 1 tbsp honey
  • 1 tsp chilli flakes
  • 1 tsp apple cider vinegar
  • salt
  • pepper
  • 1 tsp paprika
  • olive oil
  • Halloumi:

  • 4 slice halloumi
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 1 tsp chilli powder
  • 1 egg
  • 1 avocado
  • 1/2 lemon
  • fresh parsley, chopped


  1. Preheat the oven to 400F. Peel the sweet potatoes and cut into cubes. Toss potatoes, salt, pepper, paprika, and olive oil on a baking sheet. Roast, tossing occasionally, until tender and brown, about 25 minutes.
  2. In a small bowl, add the halloumi, honey, olive oil, and chilli powder. Toss to coat. Place in the fridge and marinate for about 15 minutes. Heat a skillet over medium high heat. Once heated, add halloumi and sear about 4 minutes on each side, or until browned. Keep adding a few spoons of the dressing to glaze the cheese.
  3. Meanwhile, cook the egg. Fill a saucepan with water and bring to a boil. Slowly lower the egg into the water using a spoon. Cook for 6-7 minutes for a soft-boiled egg.
  4. We’re almost done, hang in there. Melt the butter in a saucepan over medium heat, stirring occasionally, just until it starts to brown. Add the honey, vinegar, and red pepper flakes, salt, and pepper. Remove from heat and once the sweet potatoes are out of the oven, pour over the potatoes and toss to coat.
  5. Serve sweet potatoes, halloumi, and egg in a bowl. Add avocado and squeeze lemon juice on top. Season with salt and pepper. Sprinkle with fresh parsley and serve.


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