Smoky Paprika Sweet Potato Halloumi Tabbouleh with pomegranate mint yogurt

Smoky paprika sweet potato halloumi tabbouleh with pomegranate mint yogurt 🌿✨ This is a bright bowl dinner with a lot of contrast: smoky roasted sweet potato, salty golden halloumi, fluffy lemon-herb tabbouleh and a cool pomegranate mint yogurt. The sweet potato gives comfort, the halloumi brings crisp edges, and the yogurt keeps the whole plate fresh instead of heavy. 🍠 Yield: 4 bowls Time: about 45 minutes Ingredients For the roast tray: - 650 g sweet potatoes, peeled if you like, cut into 2 cm cubes - 2 tbsp olive oil - 1 1/2 tsp smoked paprika - 1/2 tsp ground cumin - 1/2 tsp fine salt - Black pepper - 225 g halloumi, cut into cubes or chunky batons - 1 tsp honey or maple syrup, optional, for the final gloss For the tabbouleh: - 3/4 cup bulgur wheat - 1 cup boiling water or light vegetable stock - 2 tbsp olive oil - Zest of 1 lemon - 2 tbsp lemon juice, plus extra to taste - 1 packed cup chopped parsley - 1/3 cup chopped mint - 2 spring onions, thinly sliced - 1/3 cucumber, finely diced - Small pinch of salt For the pomegranate mint yogurt: - 3/4 cup thick Greek yogurt - 1/3 cup pomegranate seeds, plus extra to serve - 1 small garlic clove, finely grated - 1 tbsp chopped mint - 1 tsp lemon juice - 1 tsp olive oil - Pinch of salt Method 1. Heat the oven to 220 C / 425 F. Line a large tray with baking paper. Toss the sweet potato cubes with olive oil, smoked paprika, cumin, salt and black pepper. Spread them out well so they roast rather than steam. 2. Roast for 22-25 minutes, turning once, until the sweet potato is tender and the edges are starting to caramelize. Add the halloumi to the tray, drizzle with the optional honey or maple if using, and roast for another 10-12 minutes until the halloumi is golden and the sweet potato has crisp corners. 🧀 3. Meanwhile, put the bulgur in a heatproof bowl with the boiling water or stock. Cover for 12-15 minutes, then fluff with a fork. If there is extra liquid, drain it well. 4. Dress the warm bulgur with olive oil, lemon zest, lemon juice and a small pinch of salt. Let it cool slightly, then fold through parsley, mint, spring onions and cucumber. Taste: it should be lemony, herby and fresh. 5. Make the yogurt. Lightly crush half the pomegranate seeds with the back of a spoon so they stain the yogurt. Stir with Greek yogurt, garlic, mint, lemon juice, olive oil and salt. Keep it chilled until serving. 💗 6. Assemble the bowls. Spoon tabbouleh into shallow bowls, add smoky sweet potato and halloumi, then finish with pomegranate mint yogurt, extra pomegranate seeds, herbs, black pepper and a small drizzle of olive oil. Serving and storage Serve while the sweet potato and halloumi are warm and the yogurt is cold. The tabbouleh and yogurt can be made up to 1 day ahead; keep them separate. Reheat the sweet potato and halloumi on a hot tray or in an air fryer so the edges come back to life. Leftovers make a good lunch box, but pack the yogurt separately and spoon it on just before eating. 🍋 Save this when you want a colourful vegetarian bowl with salty, sweet, smoky and creamy all in one plate. ✨