Directions:
Preheat oven to 425°F / 220°C. Toss sweet potatoes with olive oil, salt, pepper, and paprika. Roast 25–30 minutes until golden.
Pan-sear halloumi in a lightly oiled skillet until golden on both sides. Slice into cubes.
Whisk yogurt, olive oil, lemon, garlic, mint, and salt.
Assemble spinach, roasted sweet potatoes, halloumi, and pomegranate. Drizzle with mint yogurt dressing and finish with nuts if desired.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: ~420 kcal per serving | Servings: 4 servings 🧑🍳
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