Hot Honey Sweet Potato & Halloumi Bowl
Serves 2
Directions
- 1Dice the sweet potato into small cubes.
- 2Transfer the diced sweet potato to a bowl.
- 3Drizzle olive oil over the sweet potato.
- 4Add garlic powder, smoked paprika, chili powder, red pepper flakes, salt, and black pepper to the sweet potato.
- 5Toss the sweet potato to coat evenly.
- 6Drain and rinse the chickpeas.
- 7Transfer the chickpeas to a bowl.
- 8Drizzle olive oil over the chickpeas.
- 9Add garlic powder, salt, curry powder, and cayenne pepper to the chickpeas.
- 10Toss the chickpeas to coat evenly.
- 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.
- 12Pour the kale slaw into two separate bowls for the base.
- 13Combine plain Greek yogurt, lemon juice, honey, and four cloves of garlic in a small bowl.
- 14Add salt and pepper to the sauce and mix well.
- 15Dice the halloumi into small cubes.
- 16Add the halloumi to a hot pan with honey and red pepper flakes.
- 17Cook the halloumi until caramelized and slightly burnt (or to your preference).
- 18Add the cooked halloumi to the kale slaw in the bowls.
- 19Add the air-fried sweet potatoes to the bowls.
- 20Add the air-fried chickpeas to the bowls.
- 21Top with the prepared lemon-honey-garlic sauce.
- 22Garnish with parsley for decoration.
- 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
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