Roasted Sweet Potato & Halloumi With Quinoa & Pomegranate

Jeannette Jackson

Sweet potato and Halloumi dish to feed the brain and combat anxiety

As seen in our YouTube video, this delicious dish is one of our very own Jeannette Jackson's favourite recipes for 'feeding the executive brain'. 

Sweet potatoes are a great 'beauty food' as they contain vitamin C which produces collagen and promotes youthful elasticity in the skin. However, they are also high in vitamin D, which is essential for maintaining bone strength, and our overall health through our immune systems. Most of our vitamin D comes from the sun, so it's especially important to include it in our diets during the winter months, to prevent Seasonal Affective Disorder (SAD). 

These fabulous vegetables are also rich in iron, and magnesium, the anti-stress mineral, and potassium which helps regulate our heartbeats and nerve signals.

Halloumi is a good source of protein (6 grams to an ounce), and contains lots of calcium (20% of your dairy allowance in a single ounce). However it is also high in fat (including 4.5 grams of saturated fat) and sodium (an ounce has 330mg) so should be eaten in moderation. Look for reduced fat versions to save on calories, but always read the label carefully. 

Gluten-free quinoa is full of fibre, protein, iron, copper and magnesium, but even better, it contains anti-inflammatory and anti-depressant effects. Quinoa is a low GI food, so it helps regulate blood sugar levels, and it contains all the essential amino acids, making it a true superfood.

Adding pomegranate seeds not only adds a sweetness to the dish, it also gives you a second dose of fibre, protein and vitamins, plus a good hit of powerful antioxidants.

Rocket is very low in calories but full of folates and vitamins A, C and K, among it's varied nutrious value.

Finally, sesame seeds too have numerous health benefits, from protecting your liver against the effects of alcohol and reducing blood pressure to lessening anxiety and giving you healthy hair and scalp.

A tasty and filling meal to help you destress, this is ideal for after work on a particularly high-pressured day.



  • One large sweet potato, peeled and cut into chunks
  • 1 red onion, sliced into wedges
  • 2 tbsps coconut oil
  • 200g quinoa, rinsed
  • ¼ red pepper, finely diced (optional)
  • 1L vegetable stock
  • 250g halloumi, sliced
  • Handful of rocket
  • Pomegranate seeds
  • Lime juice
  • Sumac spice
  • 2 tbsps olive oil
  • 1 tbsp sesame seeds
  1. Put the sweet potato chunks and red onion in an oven proof dish, cover with the coconut oil, mix together well and roast for 40 - 45 minutes, turning the vegetables half way through.
  2. Meanwhile put the quinoa into the stock water and boil for around 10 minutes.
  3. Generously slice the halloumi cheese and coat each piece in Sumac spice, lime zest and lime juice.
  4. Heat 1 tablespoon of the olive oil on a medium heat and cook them on each side for a couple of minutes.
  5. Cube your halloumi and tip into a large bowl containing your drained quinoa and roasted vegetables.
  6. Add the diced red peppers, a handful of rocket, a dash of lime juice and olive oil and gently toss with your fingertips.
  7. Finally, add the pomegranate seeds and top with tablespoon of sesame seeds for extra added zinc.
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