Sweet Potato, Tomato, Kale and Halloumi Sheet Tray
Want to make something gorgeous for dinner, but don't really feel like cooking? This vegetarian sweet potato, tomato, kale and halloumi sheet tray by Kimberly Parsons, author of The Yoga Kitchen Plan, is pretty much effortless. Chop a few veggies, then stick the sheet tray in the oven for 40 minutes and you're done.
“The juices of each ingredient begin to blend with each other, which just helps to intensify the aromatic taste-bud experience,” Parsons explains. “The tomatoes gorgeously melt into the kalamata olives, giving the halloumi an unexpected sauce, while the kale becomes crisp and crunchy to contrast the soft sweet potato.”
After dinner, all you need to wash is a cutting board, knife and baking sheet.
2 medium sweet potatoes, halved and cut into wedges
1 tablespoon extra-virgin olive oil
1 teaspoon ground sumac
½ cup pitted kalamata olives
2 kale leaves, de-stemmed
3 stems vine-ripened cherry tomatoes
7 ounces halloumi cheese, sliced
1. Preheat the oven to 400ºF.
2. Place the sweet potato wedges into a mixing bowl, drizzle with the olive oil and sprinkle with the sumac. Toss to combine, then place in a large roasting tray and scatter over the olives.
3. Roast until the sweet potato wedges are just beginning to soften, about 20 minutes. Add the kale, cherry tomatoes and halloumi slices. Roast until the kale is charred and the tomatoes are blistered, 18 to 20 more minutes.