Recipe: Halloumi and tahini sweet potato Buddha bowl

We’ve teamed up with Laura at My Gluten Free Guide to bring you a delicious, bone-friendly recipe, perfect for the warmer weather.

The halloumi provides a source of calcium while the broccoli contains vitamin K1, both important for maintaining healthy bones.

“As both the sweet potato and halloumi are full of flavour, the other elements can be kept quite plain,” explains Laura. “I tend to use lemon juice and a spritz of olive oil to dress any salad leaves or crunchy veggies.”

Recipe

Serves: 2
Prep time: 10 minutes
Cook time: 45 minutes

Ingredients

For the tahini sweet potatoes:

• 600g sweet potatoes
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp paprika
• salt and pepper
• 1 tbsp tahini
• 1 tsp cider vinegar (OR white wine vinegar also fine)
• 2 tsp maple syrup (OR honey/agave also fine)
• 1 tsp sesame oil (OR olive oil also fine)
• 1 tbsp lemon juice

For the halloumi:

• 110g halloumi 
• 1 tsp olive oil
• 2 chunks of lemon (one per person, to serve)

Other bowl element options (choose 3-4 of these):

• 150g tenderstem broccoli
• 175g edamame beans
• 3 radishes
• Crispy spiced chickpeas
• Salad leaves
• Half a cucumber, sliced
• A handful of pomegranate seeds

Method

1. Peel the sweet potatoes and chop into medium-sized chunks. Place them on an oven tray with the olive oil, paprika, dried rosemary and salt and pepper. Toss until the potatoes are well coated and then pop the tray into a preheated oven and roast at 160°C (fan) for 45 minutes.
2. After roasting, remove from the oven and prepare the tahini drizzle. Combine the tahini, cider vinegar, maple syrup, sesame oil and lemon juice, stirring until you get a thin paste.
3. Drizzle the tahini dressing over the hot sweet potatoes, and stir until they are well-coated. Set aside while you prepare the rest of the bowl.
4. Assemble the base using leaves, crunchy veggies, spiced chickpeas or edamame beans, then place a big helping of tahini sweet potatoes into the bowl to complete the base. You may wish to sprinkle some sesame seeds or toasted nuts over the top too for an added crunch.
5. Slice the halloumi and pan fry in a little olive oil, before placing on top of the bowl, along with a wedge of lemon. Serve immediately while the halloumi is still warm and soft, with the lemon juice squeezed over the bowl. Enjoy!

Nourish your bones

Read our Further Food Facts fact sheet to discover all the nutrients our bones need beyond calcium and vitamin D.

Laura is a gluten-free recipe developer and author of cookbook Eat & Enjoy Gluten Free, which features 100 delicious gluten-free recipes. Diagnosed with coeliac disease 25 years ago, she is passionate about helping other gluten-free people to rediscover their love of food. Find more delicious, bone-friendly recipes now at My Gluten Free Guide.