When winter calls for something warm yet light, this satisfying salad delivers the perfect balance. Combining sweet roasted potatoes, earthy mushrooms, and salty halloumi, it’s a testament to how simple ingredients can create extraordinary flavors.
This bowl is packed with nutritional powerhouses: sweet potatoes bring vitamin A and fiber, while chickpeas offer plant-based protein and sustained energy. Mushrooms add immune-boosting properties and that wonderful umami flavor, while baby spinach delivers iron and essential vitamins. The halloumi adds protein and calcium, making this the perfect post-workout meal that will keep you satisfied for hours.
What I love about this recipe is its versatility – it works both as a light main course or a substantial side dish. Even better? It’s a brilliant way to use leftover roasted vegetables – simply warm up your sweet potatoes and chickpeas, quickly pan-fry some halloumi, and you’ve got a delicious meal in minutes!
Make It Your Own: Want to make it vegan? Swap the halloumi for crispy tempeh, falafel, or pan-fried tofu – all delicious protein alternatives that work beautifully in this dish. Yellow potatoes can replace sweet potatoes for a different flavor profile while maintaining that satisfying heartiness. Don’t forget the toasted hazelnuts – they add a wonderful crunch and nutty flavor that elevates the entire dish! ✨
2 comments
will try today;) thanks for recipe
Amazing – let me know how it turns out! 🙂
Micaela