Hot Honey Sweet Potato & Halloumi Bowl

Serves 2
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Directions

  1. 1Dice the sweet potato into small cubes.
  2. 2Transfer the diced sweet potato to a bowl.
  3. 3Drizzle olive oil over the sweet potato.
  4. 4Add garlic powder, smoked paprika, chili powder, red pepper flakes, salt, and black pepper to the sweet potato.
  5. 5Toss the sweet potato to coat evenly.
  6. 6Drain and rinse the chickpeas.
  7. 7Transfer the chickpeas to a bowl.
  8. 8Drizzle olive oil over the chickpeas.
  9. 9Add garlic powder, salt, curry powder, and cayenne pepper to the chickpeas.
  10. 10Toss the chickpeas to coat evenly.
  11. 11Place the sweet potatoes and chickpeas into separate air fryer baskets and air fry at 390°F (199°C) for 25-30 minutes for sweet potatoes and 20 minutes for chickpeas, shaking halfway through.
  12. 12Pour the kale slaw into two separate bowls for the base.
  13. 13Combine plain Greek yogurt, lemon juice, honey, and four cloves of garlic in a small bowl.
  14. 14Add salt and pepper to the sauce and mix well.
  15. 15Dice the halloumi into small cubes.
  16. 16Add the halloumi to a hot pan with honey and red pepper flakes.
  17. 17Cook the halloumi until caramelized and slightly burnt (or to your preference).
  18. 18Add the cooked halloumi to the kale slaw in the bowls.
  19. 19Add the air-fried sweet potatoes to the bowls.
  20. 20Add the air-fried chickpeas to the bowls.
  21. 21Top with the prepared lemon-honey-garlic sauce.
  22. 22Garnish with parsley for decoration.
  23. 23Mix everything in the bowl thoroughly.

Ingredients

  • 1 sweet potato
  • 1 can chickpeas
  • olive oil
  • garlic powder
  • smoked paprika
  • chili powder
  • red pepper flakes
  • salt
  • black pepper
  • curry powder
  • cayenne pepper
  • 1 bag kale slaw
  • plain Greek yogurt
  • lemon juice
  • honey
  • 4 cloves garlic
  • 1 halloumi
  • parsley

Equipment

knifecutting boardbowlcolanderair fryerpanlemon juicerspoongarlic press