I absolutely love making lunch bowls like this! They’re healthy, colorful, and super easy to throw together especially when I prep a few parts in advance. This Sweet Potato and Egg Bowl is packed with flavor and fun ingredients like halloumi, hummus, and sweet roasted veggies. It’s perfect for lunch or even a light dinner!
Method in Detail
Roast the Veggies
First, preheat your oven to 200ºC (around 400ºF). While it’s heating, peel and chop your sweet potatoes into bite-sized chunks. Drain and rinse your chickpeas, then pat them dry using a clean towel or paper towels this helps them roast better and get a little crispy. In a large baking tray, combine the sweet potatoes and chickpeas with 2 tablespoons of olive oil and 2 tablespoons of harissa paste. Toss everything together until nicely coated. Spread the mixture out in a single layer to make sure it roasts evenly. Place the tray in the oven and roast for 20 to 30 minutes, or until the sweet potatoes are soft in the center and golden on the outside.
Boil the Eggs
While your veggies are roasting, bring a pot of water to a gentle boil over medium heat. Once the water is bubbling, carefully lower in your eggs using a spoon. Boil the eggs for exactly 6 minutes this gives them a soft, slightly runny yolk that pairs perfectly with the roasted vegetables and creamy hummus. After boiling, immediately place the eggs in a bowl of cold water to stop the cooking. Once they’re cool enough to handle, gently peel off the shells and slice the eggs in half lengthwise.
Fry the Halloumi
Next, get your halloumi ready. Cut the block into thick slices or bite-sized chunks, depending on how you like it. In a small bowl, mix together a drizzle of olive oil, 2 tablespoons of honey, 1 teaspoon of thyme, and 1 teaspoon of chili flakes. Coat the halloumi pieces well in this mixture. Heat a non-stick frying pan over medium heat and add the halloumi. Cook the pieces for a few minutes on each side until they are golden brown and slightly crispy on the edges. Be sure to keep an eye on them because they brown quickly due to the honey!
Put It All Together
Once all the components are ready, it’s time to assemble your delicious bowl! Start by warming your cooked quinoa pouches if they aren’t already hot. Add a generous scoop of quinoa to the bottom of each serving bowl. Next, layer on your roasted sweet potatoes and chickpeas, halved cherry tomatoes, and a handful of mixed baby leaves like spinach or rocket. Place the fried halloumi and halved eggs neatly on top. Add a big spoonful of roasted red pepper hummus right in the center of the bowl for flavor and creaminess.
Top It Off
To finish, sprinkle over some fresh pomegranate seeds for a juicy burst of sweetness and a little crunch. Add a pinch of fresh cress on top for extra color and peppery flavor. Finally, season everything with a bit of salt and black pepper to taste. And just like that your sweet and savory lunch bowl is ready to enjoy!
Necessary Tools
- Baking tray
- Medium pot (for boiling eggs)
- Frying pan (non-stick)
- Knife and chopping board
- Mixing spoon or spatula
- Bowls for serving
Sweet Potato and Egg Bowl
Cuisine: AmericanDifficulty: Easy2
servings15
minutes30
minutes45
minutesIngredients
For the Bowl:
4 large sweet potatoes (peeled and chopped)
1 can (400g) chickpeas (drained and rinsed)
2 tbsp olive oil
2 tbsp harissa
2 packs cooked quinoa (200g each)
1 block halloumi (chopped)
2–3 eggs
2 tbsp honey
1 tsp chili flakes
1 tsp thyme
100g mixed baby leaves (spinach, rocket, etc.)
200g cherry tomatoes (halved)
200g roasted red pepper hummus
Toppings:
Pomegranate seeds
Cress
Salt and pepper
Directions
- Roast the Veggies: Preheat your oven to 200ºC. Toss your sweet potatoes and chickpeas with olive oil and harissa in a baking tray. Roast for 20–30 minutes until the potatoes are soft and golden.
- Boil the Eggs: While your veggies roast, boil the eggs for 6 minutes. Cool them in cold water, peel, and then slice in half.
- Fry the Halloumi: In a small bowl, coat the halloumi pieces in honey, olive oil, thyme, and chili flakes. Cook them in a non-stick frying pan until golden brown on both sides. Yum!
- Put It All Together: Now comes the fun part building your bowl! Start with quinoa, then add sweet potatoes, tomatoes, baby leaves, halloumi, egg halves, and a scoop of red pepper hummus.
- Top It Off: Sprinkle with pomegranate seeds, fresh cress, and a pinch of salt and pepper. Done!
Notes
- Don’t overcook the eggs for 6 minutes to make the yolk slightly soft and creamy.
- Make sure to dry the chickpeas before roasting so they get a bit crispy.
- Watch the halloumi carefully and it browns fast! Flip it quickly so it doesn’t burn.
- Use a big enough tray to spread out the sweet potatoes and chickpeas so they roast instead of steam.
Serving Suggestions
- Serve with warm pita bread or crispy crackers on the side.
- Add avocado slices for extra creaminess.
- Great for lunchboxes, just keep the egg separate until you’re ready to eat!
- Make it vegan by skipping the egg and halloumi use tofu instead!
Fun Fact
Did you know sweet potatoes aren’t actually potatoes? They’re a root vegetable and are super high in Vitamin A, which helps keep your eyes sharp and healthy!
Conclusion
This Sweet Potato and Egg Bowl is one of my go-to meals when I want something filling, fresh, and full of flavor. It’s easy to prep ahead and mix-and-match ingredients, making it perfect for busy days. Try it out, play with your favorite toppings, and enjoy a bowl full of goodness!
