Halloumi and sweet potato Tex Mex bowls
YOU WILL NEED
600g frozen mixed peppers 1kg sweet potatoes, washed and cubed, left unpeeled 1 tbsp smoked paprika 1 tsp oregano
1 tsp onion powder 1 tsp garlic powder 2 tbsp olive oil
1 white onion, roughly sliced 225g halloumi, thinly sliced squares ½ tbsp rapeseed oil 1 lime, sliced into wedge, optional Large bunch of coriander (optional)
DIRECTIONS
■ Preheat oven to 160°C/Fan 140°C/Gas Mark 3.
■ Microwave the frozen peppers on defrost setting for 5 minutes, then put the defrosted peppers onto a tea towel. Gently squeeze the tea towel to get rid of the excess water.
■ Line two trays with foil. In one tray, scatter the sweet potatoes, smoked paprika, oregano, onion powder and garlic powder. Drizzle half of the olive oil, seasoning generously with salt. Stir to coat all of the potatoes and pop in the oven. Cook for 35 minutes.
■ On the second tray, add the defrosted and dried mixed peppers along with the onion. Pour the remaining olive oil and season. Stir to coat the ingredients and cook in the oven for 25-30 minutes.
■ Meanwhile, gently fry the thin squares of halloumi until golden brown in a non-stick frying pan with rapeseed oil.
■ Divide into your meal-prep containers, storing the coriander and lime separately. When it’s time to eat, heat the portion for 2 minutes in the microwave and garnish with coriander and a squeeze of lime, if using.
Recipe and image courtesy of Beat the Budget, beatthebudget.com