tahini sweet potato buddha bowl

We have been making loads of buddha bowl lunches recently, throwing together whatever we have in the fridge. Bowls featuring both halloumi and my dressed tahini sweet potato have fast become a favourite and it’s about time I shared the recipe!

Tahini is a sauce similar to peanut butter in consistency and appearance, but it is made from sesame seeds. It is a great sauce of calcium and tastes absolutely delicious in so many recipes (such as my super speedy peanut butter tahini noodles). You should be able to find it in most supermarkets or via online retailers.

You can absolutely vary the elements of this bowl, depending on what you have, hence you’ll see I’ve kept the ingredients quite flexible in this recipe. Keep the tahini sweet potatoes and halloumi as your core bowl items and build the other bits and pieces around it.

gluten free sweet potato buddha bowl

As both the sweet potato and halloumi are full of flavour, the other elements can be kept quite plain. I tend to simply use lemon juice and a spritz of olive oil to dress any salad leaves or crunchy veggies.

See the pictures below for a couple of assembled bowl ideas, but otherwise go wild and use whatever you have :).

halloumi and sweet potato bowl

Halloumi & Tahini Sweet Potato Buddha Bowl (Serves 2)

Halloumi & Tahini Sweet Potato Buddha Bowl
Yield: Serves 2

Halloumi & Tahini Sweet Potato Buddha Bowl

Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 5 minutes
Total Time: 1 hour


For the tahini sweet potatoes:

  • 600g sweet potatoes
  • 1 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • salt and pepper
  • 1 tbsp tahini
  • 1 tsp cider vinegar (OR white wine vinegar also fine)
  • 2 tsp maple syrup (OR honey/agave also fine)
  • 1 tsp sesame oil (OR olive oil also fine)
  • 1 tbsp lemon juice

For the halloumi:

  • 110g halloumi 
  • 1 tsp olive oil
  • 2 chunks of lemon (one per person, to serve)

Other bowl elements options (choose 3-4 of these):

  • 175g edamame beans
  • 3 radishes
  • 150g tenderstem broccoli, panfried with salt and pepper
  • Crispy spiced chickpeas (recipe on this website)
  • Salad leaves
  • Half a cucumber, sliced
  • A handful of pomegranate seeds


  1. Peel the sweet potatoes and chop into medium-sized chunks. Place them on an oven tray and the olive oil, paprika, dried rosemary and salt and pepper. Toss until the potatoes are well coated and then pop the tray into a preheated oven and roast at 160C (fan) for 45 minutes.
  2. After roasting, remove from the oven and prepare the tahnini drizzle. Combine the tahini, cider vinegar, maple syrup, sesame oil and lemon juice, stirring until you get a thin paste.
  3. Drizzle the tahini dressing over the hot sweet potatoes, and stir until they are well-coated. Set aside while you prepare the rest of the bowl.
  4. Assemble the base using leaves, crunchy veggies, spiced chickpeas or edamame beans, then place a big helping of tahini sweet potatoes into the bowl to complete the base. You may wish to sprinkle some sesame seeds or toasted nuts over the top too for an added crunch.
  5. Slice the halloumi and pan fry in a little olive oil, before placing on top of the bowl, along with a wedge of lemon. Serve immediately while the halloumi is still warm and soft, with the lemon juice squeezed over the bowl. Enjoy!

Here is a link to my crispy spiced chickpeas recipe, should you wish to feature these in your bowl.

For other tasty lunch/dinner bowl ideas, why not try one of these gluten free recipes:

Bon appetit! x