Warm Halloumi & Roasted Sweet Potato Bowl

How to make it

1. 1

   Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into one inch cubes. Spread them on a baking sheet. Roast for 20 to 25 minutes, flipping halfway, until tender and lightly caramelized.

2. 2

   While the sweet potato roasts, cook the quinoa. Rinse one cup of quinoa thoroughly under cold water. Combine it with two cups of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Let it sit covered for five minutes, then fluff with a fork.

3. 3

   Slice the halloumi cheese into half inch thick pieces. Heat a nonstick pan over medium heat. Add the halloumi slices and cook for two to three minutes per side, until golden brown and slightly crispy.

4. 4

   Divide the cooked quinoa and roasted sweet potatoes between two serving bowls. Add a generous handful of fresh arugula to each bowl.

5. 5

   Arrange the pan-fried halloumi slices on top. Drizzle generously with balsamic glaze before serving immediately. Enjoy this wonderfully balanced meal.