Description
A vibrant and nutritious bowl featuring roasted sweet potatoes, fluffy quinoa, and crispy sesame-crusted halloumi, all drizzled with a savory tahini-miso dressing.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 8 oz halloumi cheese, sliced
- 2 tbsp sesame seeds
- 1 tbsp olive oil
- 1/4 cup tahini
- 1 tbsp white miso paste
- 2 tbsp lemon juice
- 2 tbsp warm water
- 1 clove garlic, minced
- 4 cups fresh spinach
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and browned.
- In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Press sesame seeds onto both sides of halloumi slices. Heat a non-stick skillet over medium heat. Cook halloumi for 2-3 minutes per side until golden and crispy. Set aside.
- In a small bowl, whisk together tahini, miso paste, lemon juice, warm water, and minced garlic until smooth. Add more water if needed for desired consistency.
- Assemble bowls by dividing spinach, quinoa, and roasted sweet potatoes. Top with crispy halloumi slices and drizzle generously with tahini-miso dressing.
Notes
You can customize the seasonings to taste.