Sweet potato and golden halloumi traybake is a weeknight winner
Thinking of what to make for dinner each night is a chore many of us dread, but this simple meal is delicious and stops any food going to waste.
Thinking of what to make each night for dinner is a chore that many of us dread, especially if your usual go-to dishes are starting to feel slightly repetitive. In fact, research from this year revealed that seven in 10 adults in the UK talk about what they’re having for dinner every day.
Getting a variety of foods in your diet to keep dinner time nutritious and something to look forward to can also require quite a bit of thought. Meal prepping is an easy way to get around this issue, and for many of us, Sunday is the perfect time to prepare for the week ahead. If you want to be organised but don’t want to spend too much of your precious downtime preparing food, this recipe for a sweet potato and golden halloumi traybake requires minimal preparation and can be easily thrown into the oven for less than an hour. You can also throw in any vegetables you have in the fridge that you need to use up.
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The recipe shared by @dishydishesx on Instagram is enough to feed four people, making it ideal for a weeknight dinner which can be prepped a day in advance.
Halloumi is a great alternative for meat too, especially as it’s high in protein.
Sweet potatoes are also a highly nutritious and tasty addition to any meal, that pair well with the salty and tangy flavour of halloumi.
In fact, swapping out regular potatoes for sweet potatoes can benefit your overall health, thanks to being high in vitamin A which supports the immune system.
While this recipe specifically calls for peppers, corn, red onions and tenderstem broccoli, you can add in whatever vegetables you prefer or need to use up.
Traybakes are also a great way to use leftovers in the fridge, or ingredients you may have that are going out of date.
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How to make sweet potato and golden halloumi traybake
Ingredients
Four sweet potatoes cut into wedges
Four red onions cut into chunks
Two peppers cut into chunks
Two cobs of corn cut into quarters
Two blocks of halloumi cut into cubes
One pack of tenderstem broccoli
Olive oil, salt and pepper to taste
Oregano
Chilli flakes
Honey
Method
Heat your oven to 180C. Cut your sweet potato into wedges and drizzle with olive oil, salt and pepper. While these are roasting, prep your other vegetables.
Once prepped, add these to the baking tray with the sweet potatoes. Drizzle the vegetables with honey, some dried oregano and chilli flakes depending on your preference.
Place in the oven for another 20 minutes and then add the tenderstem broccoli and the halloumi to the pan. Drizzle with some more olive oil and place in the oven for another 15 minutes, or until the halloumi is golden.
