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.
Halloumi & Chickpea Abundance Bowl with Roasted Sweet Potato and Hummus-Yoghurt Drizzle
Rate this RecipeIngredients
- 250 g halloumi sliced into 1 cm thick pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 2 sweet potatoes medium, halved lengthways (leave skin on)
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- 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 mint finely chopped
- 1/3 cup toasted sunflower or pumpkin seeds, or both
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 cup hummus
- 1/2 cup greek yoghurt optional
- 1 tablespoon lemon juice
- Water to loosen, if needed
Instructions
- 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.2 sweet potatoes, 1 tablespoon extra virgin olive oil
- 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.1 chickpeas, 1 cucumber, 1 cup cherry tomatoes, 1/2 red onion, 1 cup rocket, 1/2 mint, 1/3 cup toasted sunflower, 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice
- 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.250 g halloumi, 1 tablespoon extra virgin olive oil, 1 tablespoon honey
- 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.1/2 cup hummus, 1/2 cup greek yoghurt, 1 tablespoon lemon juice, Water
- 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.2 sweet potatoes, 1 chickpeas, 250 g halloumi, 1/2 cup hummus
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