Loaded Sweet Potato with Avocado, Tangerine, and Crunchy Halloumi
A decadent yet healthy loaded sweet potato recipe that's topped with tangerines, avocado, and halloumi.
Servings: 2
Calories: 573kcal
Ingredients
For the sweet potatoes
- 2 sweet potato (any color or variety) we used orange sweet potato
- 2.5 oz halloumi cheese cut into thin stripes
- 1 avocado finely cubed
- 2 tangerine peeled and segmented
- 1 cup red cabbage shredded
- 1/3 cup spring onion (scallion) finely chopped
For the ginger vinaigrette
- 1 tbsp fresh grated ginger ( 1-inch = 1 tbsp fresh grated =1 tsp powder)
- 1 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 2 tbsp onion grated
- 1/2 lime/lemon or to taste, juice only (use less if using lemon)
- 1/2 cup fresh parsley chopped
- sea salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400°F or 200°C.
- Wash/scrub the sweet potatoes well. Prick with a fork and place on a baking sheet or in an oven-safe dish. Roast for 30-45 minutes or until cooked through and fork tender (depends on how big the potato is).
- Combine all dressing ingredients and whisk well to combine. Set aside in the fridge.
- Combine red cabbage, tangerine, avocado, and spring onions in a large bowl. Toss to combine. Set aside in the fridge.
- In a skillet, heat cooking oil over medium heat. Cook slices in one single layer on both sides until nicely browned and crisp. This will take about 3-5 minutes each side. Allow to cool slightly and chop into small pieces.
- When sweet potatoes are ready, and halloumi is cooked, add dressing and chopped halloumi to the salad bowl and stir gently to combine.
- Set each roasted sweet potato on a plate. With a sharp knife, cut a slit down the center.
- Top with salad and finish with extra lime juice and black pepper if you want.