Halloumi & Chickpea Abundance Bowl with Roasted Sweet Potato and Hummus-Yoghurt Drizzle

Dinner, Lunch, Salad, Vegetarian
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Halloumi & Chickpea Abundance Bowl with Roasted Sweet Potato and Hummus-Yoghurt Drizzle

This Halloumi & Chickpea Abundance Bowl is what wholesome food dreams are made of. It’s nourishing, satisfying, vibrant, and incredibly easy to prepare – everything you want in a weeknight dinner or feel-good lunch. With golden, caramelised halloumi, hearty roasted sweet potatoes, and a fresh chickpea salad tossed in herbs and lemon, this bowl delivers on both flavour and nutrition. It’s a plant-powered meal that doesn’t compromise on indulgence – especially with the creamy hummus-yoghurt drizzle tying it all together.
This recipe is all about balance. You’ve got fibre-rich sweet potatoes roasted to perfection, protein-packed chickpeas, a punchy salad with crunchy seeds, and the salty hit of pan-fried halloumi drizzled with honey for a subtle sweet edge. Everything is assembled in layers so each bite offers contrast: soft and crispy, creamy and tangy, earthy and bright. Best of all, it’s adaptable and great for prepping ahead – perfect for busy weekdays, casual entertaining, or nourishing weekend meals.
It’s a brilliant way to eat more veg without feeling like you’re missing out. If you're cooking for a crowd or meal prepping lunches, you can double the salad and keep the components separate until serving. The hummus-yoghurt drizzle adds a beautiful creaminess and brings everything together, but you can skip the yoghurt to keep it dairy-free or vegan (just like the rest of the dish, minus the halloumi).
Whether you’re new to cooking with halloumi or a seasoned pro, this recipe is simple and fuss-free – no fancy equipment needed. Just a baking tray, a pan, and a mixing bowl. In under an hour, you’ll have something colourful, nourishing, and deeply satisfying on the table.
Print Recipe
Servings 4

Equipment

  • Baking tray
  • Non-stick frying pan
  • Mixing bowls
  • Fork or potato masher
  • Chopping board & sharp knife

Ingredients
  

Protein

  • 250 g halloumi sliced into 1 cm thick pieces
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey

Fibre

  • 2 sweet potatoes medium, halved lengthways (leave skin on)
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste

Fresh

  • 1 chickpeas 400 g can, drained and rinsed
  • 1 cucumber chopped
  • 1 cup cherry tomatoes quartered
  • 1/2 red onion finely chopped
  • 1 cup rocket roughly chopped
  • 1/2 cup mint finely chopped
  • 1/3 cup toasted sunflower or pumpkin seeds, or both
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil

Drizzle

  • 1/2 cup hummus
  • 1/2 cup greek yoghurt optional
  • 1 tablespoon lemon juice
  • Water to loosen, if needed

Instructions
 

Roast the sweet potatoes:

  • Preheat oven to 200°C (fan-forced). Rub each sweet potato half with olive oil and place cut side down on a lined baking tray. Roast for 25–30 minutes or until golden and tender when pierced with a knife. Leave the skin on for added fibre.

Prepare the smashed chickpeas:

  • In a bowl, lightly smash with a fork or potato masher until roughly broken up but still chunky. Add the cucumber, cherry tomatoes, red onion, rocket, mint. Add the seeds. Then add olive oil, lemon and season well. Toss everything together.

Cook the halloumi:

  • Heat olive oil in a non-stick pan over medium-high heat. Add halloumi slices and cook for 2–3 minutes each side until golden. Drizzle with honey during the last 30 seconds in the pan, allowing it to bubble and caramelise.

Mix the drizzle:

  • In a small bowl, whisk together the hummus, Greek yoghurt, and lemon juice until smooth. Add a splash of water to loosen if needed to drizzle consistency.

Assemble the bowls:

  • Place one roasted sweet potato half in each bowl. Spoon smashed chickpea salad over the top. Add the golden halloumi slices and finish with generous drizzles of the hummus-yoghurt sauce. Garnish with extra herbs if desired.

Notes

Cooking Tips for Beginners

  • Slice halloumi evenly to avoid overcooking
  • Don’t over-smash the chickpeas – you want some texture
  • Roast sweet potatoes cut-side down for crisp edges
  • Add warm water to the drizzle slowly to control consistency
  • Taste and adjust seasoning before serving

Serving Suggestions

  • Serve warm or at room temperature
  • Add a dollop of extra hummus or yoghurt on top
  • Sprinkle with dukkah or za’atar for added spice
  • Pair with flatbread or pita chips
  • Enjoy as a packed lunch or picnic bowl

Make-Ahead or Prepare-Ahead Guidance

  • Roast sweet potatoes in advance and store in the fridge
  • Prep chickpea salad up to a day ahead
  • Cook halloumi fresh for best texture
  • Store sauce separately and drizzle before serving

Freezer Friendly

Not ideal – best enjoyed fresh. Halloumi and fresh salad don’t freeze well.

Storage Advice

  • Fridge: Store components separately in airtight containers for up to 3 days
  • Reheating: Reheat sweet potato and halloumi in the oven or air fryer. Serve salad cold.

Meal Prep Instructions

  1. Roast sweet potatoes and cool
  2. Prepare chickpea salad and refrigerate
  3. Make the drizzle and store in a jar
  4. Cook halloumi just before serving
  5. Assemble bowls fresh for lunches or dinner

Substitutions

Vegetables:
  • Swap rocket for baby spinach or kale
  • Use grated carrot instead of cucumber for crunch
Protein:
  • Use tofu slices instead of halloumi for a vegan version
  • Add boiled eggs or grilled chicken for extra protein
Dressing:
  • Use tahini instead of yoghurt for a dairy-free drizzle
  • Add harissa paste or chilli flakes for a spicy kick

FAQs

  1. Can I make this vegan?
     Yes – skip the yoghurt and halloumi. Use tofu and a hummus-only drizzle instead.
  2. Can I use store-bought hummus?
     Absolutely. Use your favourite brand or homemade.
  3. Will this keep well for lunchboxes?
     Yes, just store components separately and assemble when ready to eat.
  4. Can I roast the chickpeas?
     You can – for extra crunch. Toss with olive oil and bake at 200°C for 20 minutes.
  5. Is it gluten-free?
     Yes – just ensure the halloumi and hummus are gluten-free certified.

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Helpful Hints

  • Pan-fry halloumi just before serving for best texture
  • Add extra lemon juice to the salad for brightness
  • Use a mix of seeds for crunch and variety
  • Roast extra sweet potato to use in salads or wraps later
  • Drizzle leftover sauce over roasted veg or grain bowls

Nutrition

Protein: 26gFiber: 8g

Keywords

Dinner, Lunch, Salad
Vegetarian

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