Description
Sweet Potato Stuffed with Halloumi, Spinach and Mint-Yogurt Dressing is a comforting, colorful vegetarian dish with roasted sweet potatoes, crispy halloumi, garlicky spinach, and a cool, creamy mint yogurt drizzle.
Ingredients
• 2 large sweet potatoes
• 200g halloumi cheese, cubed
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• For the Mint-Yogurt Dressing:
• 1/2 cup Greek yogurt
• 2 tablespoons fresh mint, finely chopped
• 1 teaspoon lemon juice
• 1 tablespoon olive oil
• Pinch of salt
Instructions
1. Preheat oven to 400°F (200°C). Wash and pierce sweet potatoes with a fork. Place on a tray and roast for 40–45 minutes until tender.
2. Heat 1 tbsp olive oil in a skillet. Add halloumi cubes and fry until golden and crispy. Set aside.
3. In the same pan, sauté garlic until fragrant. Add spinach and cook for 2–3 minutes until wilted. Season with salt and pepper.
4. In a bowl, whisk together Greek yogurt, chopped mint, lemon juice, olive oil, and salt to make the dressing.
5. Slice open the roasted sweet potatoes and fluff the insides gently with a fork.
6. Stuff with sautéed spinach, top with crispy halloumi, and drizzle generously with the mint-yogurt dressing.
7. Sprinkle smoked paprika on top before serving.
Notes
– Paneer or firm tofu can be used instead of halloumi.
– Use parsley or basil if fresh mint isn’t available.
– To make it vegan, swap in plant-based yogurt and cheese.
– Best enjoyed fresh, but leftovers store well in the fridge for 3 days.
– Add a pinch of chili flakes to the spinach for heat.
- Prep Time: 15
- Cook Time: 45
- Method: Roasting, Skillet
- Cuisine: Mediterranean