Sheet Pan Peruvian Halloumi and Sweet Potatoes
with cilantro sauce / cucumber spears
Flavorful marinated halloumi and sliced sweet potatoes cook together on a sheet pan for this simple, low-fuss meal to start off the week.
Smarts: The cilantro sauce works best as a topping, so drizzle it over everything right before serving. If you want a creamier sauce for dipping, try whisking in some mayonnaise, sour cream, or Greek yogurt.
Smarts: The cilantro sauce works best as a topping, so drizzle it over everything right before serving. If you want a creamier sauce for dipping, try whisking in some mayonnaise, sour cream, or Greek yogurt.
Proteins
Cuisines
Ingredients
Roasted Peruvian Halloumi with Sweet Potatoes:
- Sweet potatoes - 1 1/2 lbs , halved lengthwise and then sliced
- Cheese, Halloumi - 12 oz , 1/2" / 1.3 cm cubes
- Garlic - 3 cloves , chopped
- Cumin, ground - 2 tsp
- Paprika - 2 tsp
- Oregano, dried - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, olive - 2 Tbsp
- Lemon juice - 1 Tbsp
- Oil, cooking - 1 Tbsp + 1 Tbsp
Cilantro Sauce:
- Cilantro leaves - 1 cup
- Jalapenos (opt) - 1 , chopped, seeds and pith removed if you'd like it to be less spicy
- Oil, olive - 3 Tbsp
- Lemon juice - 2 tsp
Cucumber Spears:
- Cucumbers - 12 oz , sliced into spears (preferably a seedless variety like English cucumbers)
Nutrition Facts
Amount Per Serving
Calories
611
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% Daily Value
Total Fat
42g
65%
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Saturated Fat
16g
80%
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Trans Fat
0g
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Cholesterol
76mg
25%
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Sodium
881mg
37%
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Total Carbohydrate
45g
15%
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Dietary Fiber
7g
26%
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Sugars
13g
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Protein
16g
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Prep
- Sweet potatoes / Halloumi / Garlic - Prep as directed. Store separately. (Note: Halloumi is usually stored in salt water, so rinse and pat dry to prevent it from being overly salty.) (Can be done up to 5 days ahead)
- Make cilantro sauce - Combine cilantro leaves, jalapenos, olive oil (portion for sauce), and lemon juice (portion for sauce). Blend with an immersion blender. (Can be done up to 5 days ahead)
- Make halloumi seasoning - Combine garlic, cumin, paprika, dried oregano, black pepper, olive oil (portion for halloumi), and lemon juice (portion for halloumi). This should form a thick paste. (Can be done up to 5 days ahead)
- Season halloumi - Toss halloumi in seasoning. (Can be done 1 day ahead)
- Cucumbers - Slice into spears.
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Make
- Heat oven to 400F / 204C.
- Toss sweet potatoes with first portion of cooking oil. Season with some salt and pepper.
- Spread sweet potatoes out on a sheet pan and roast for until tender, flipping halfway through cooking, 25 to 30 minutes.
- While sweet potatoes roast, heat a skillet with second portion of cooking oil over medium heat. Add halloumi and saute, flipping every few minutes, until golden brown on all sides, 6 to 7 minutes total.
- Give cilantro sauce a stir. Season it with some salt.
- Sprinkle some salt over cucumber spears.
- Serve halloumi and sweet potatoes with cilantro sauce drizzled over top. Enjoy with cucumber spears on the side for some fresh crunch.
Nutrition Facts
Amount Per Serving
Calories
611
Just a moment...
% Daily Value
Total Fat
42g
65%
Just a moment...
Saturated Fat
16g
80%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
76mg
25%
Just a moment...
Sodium
881mg
37%
Just a moment...
Total Carbohydrate
45g
15%
Just a moment...
Dietary Fiber
7g
26%
Just a moment...
Sugars
13g
Just a moment...
Protein
16g
Just a moment...
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