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Halloumi Roasted Vegetables
As soon as summer ends, I usually swap out the salads for some sort of warming tray of roasted vegetables. Here I’ve roasted onion with pepper, sweet potato, courgette and black beans, then topped it with cubes of halloumi that turn crisp and golden. There’s also a creamy chilli sauce to go with it, but if you don’t fancy using the blender then sriracha mayonnaise/yoghurt will be equally delicious!
Jump to recipeAs soon as summer ends, I usually swap out the salads for some sort of warming tray of roasted vegetables. Here I’ve roasted onion with pepper, sweet potato, courgette and black beans, then topped it with cubes of halloumi that turn crisp and golden. There’s also a creamy chilli sauce to go with it, but if you don’t fancy using the blender then sriracha mayonnaise/yoghurt will be equally delicious!
Why you’ll love this dish
- Versatile - one of my favourite things about tray bake is how versatile they are. Swap out the veg for whatever you have in the fridge - cauliflower or aubergine would be particularly delicious. And use any bean/pulse that you have, or you can leave them out if you don't fancy it.
- Easy - tray bakes are great because they’re guaranteed to be easy! All you need to do is chop up some vegetables and protein then let the oven do the work.
What ingredients do you need for this dish (includes possible substitutions)?
Halloumi: halloumi is perfect for roasting because it turns crisp and golden whilst retaining its shape.
Red onion: I love red onion in this dish because it gives a bright pop of colour! But of course you could you brown onion instead.
Pepper: red pepper is my favourite to use here, but use whatever you want.
Sweet potato: can be swapped for normal potato too!
Courgette: I like the green addition courgette brings!
Black beans: the beans go slightly crispy after roasting in the oven so it brings a nice textural difference to the dish. If you don't have black beans then you can swap them for whatever bean/pulse you have.
Garlic powder and onion powder: adds a bit of flavour to the vegetables!
Spring onion: the spring onion brings a bit of freshness to the dish, but can be swapped for other herbs if needed. Coriander would be delicious!
Sesame seeds: optional but recommended!
What to serve this with?
This is a complete meal so you don’t need to serve it with anything!
Instructions
Preheat the oven
Preheat the oven to 220c/200c fan. Line a baking tray with paper and add 1-2 tbsp of vegetable/sunflower oil.
Roast the vegetables
Place the onion, pepper, sweet potato, courgette and black beans onto the tray. Sprinkle over the garlic powder, onion powder, black pepper and plenty of salt. Mix well to combine. Place in the oven for 30 minutes.
Make the chilli sauce
For the creamy chilli sauce, place all the ingredients into a blender, then blend until smooth.
Add the halloumi
After the 30 minutes is up, place the halloumi on top of the vegetables and return to the oven for another 10-15 minutes, or until golden. Top with spring onion and sesame seeds and serve with the chilli sauce.
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
I wouldn't recommend freezing this!
If you’re looking for another easy dish, be sure to try out these recipes:
Halloumi Roasted Vegetables
As soon as summer ends, I usually swap out the salads for some sort of warming tray of roasted vegetables. Here I’ve roasted onion with pepper, sweet potato, courgette and black beans, then topped it with cubes of halloumi that turn crisp and golden. There’s also a creamy chilli sauce to go with it, but if you don’t fancy using the blender then sriracha mayonnaise/yoghurt will be equally delicious!
Ingredients
for the halloumi and vegetables
- 220g halloumi, chopped into 1 inch pieces
- 1 red onion, peeled and chopped into 1 inch pieces
- 1 pepper, deseeded and chopped into 1 inch pieces
- 1 sweet potato, chopped into 1 inch pieces
- 1 courgette, chopped into 1 inch pieces
- 1 400g can black beans, drained (drained weight 240g)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 spring onion, finely chopped
- 2 tsp sesame seeds (optional)
- Oil, salt, black pepper
for the creamy chilli sauce
- 300g silken tofu
- 2 tbsp sriracha (or more if you like it spicy)
- 1 tbsp sesame oil
- 1 garlic clove, peeled
Method
- Preheat the oven to 220c/200c fan. Line a baking tray with paper and add 1-2 tbsp of vegetable/sunflower oil.
- Place the onion, pepper, sweet potato, courgette and black beans onto the tray. Sprinkle over the garlic powder, onion powder, black pepper and plenty of salt. Mix well to combine. Place in the oven for 30 minutes.
- For the creamy chilli sauce, place all the ingredients into a blender, then blend until smooth.
- After the 30 minutes is up, place the halloumi on top of the vegetables and return to the oven for another 10-15 minutes, or until golden.
- Top with spring onion and sesame seeds and serve with the chilli sauce.
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