05/11/2025
I love making lunch bowls like this where I can pre make some parts of it and have something really healthy I can put together quickly! 🤍
Harissa Sweet Potato, Halloumi & Egg Bowl
Ingredients
Makes 2-3 lunch bowls
4 large sweet potatoes, peeled and chopped
1 x 400g tin chickpea, drained and rinsed
2 tbsp olive oil
2 tbsp harissa
2 x 200g quinoa pouched cooked
1 block halloumi, chopped
2-3 British lion eggs
2 tbsp honey
1 tsp chilli flakes
1 tsp thyme
100g mixed baby leaves
200g cherry tomatoes, hlaved
200g roasted red pepper hummus
Toppings
Pomegranate seeds
Cress
Salt and pepper
Method
1. Preheat oven to 200ºC
2. Place the sweet potatoes in a baking tray along with the chickpeas olive oil and harissa in a baking tray and roast for 20-30 minutes until the sweet potatoes are cooked and golden brown
3. Meanwhile boil the eggs for 6 minutes before leaving to cool and peeling then slice in half.
4. Coat the halloumi in honey, olive oil, thyme and chilli flakes and then cook in a non stick pan until golden brown on both sides
5. To assemble the bowls add the quinoa, roasted sweet potatoes, cherry tomatoes, mixed baby greens, halloumi, egg, and red pepper hummus to the centre of the bowl.
6. Then sprinkle over pomegranate seeds, cress and salt and pepper to serve!
