Slow cooker halloumi bake with layers of sweet potato, peppers and tomatoes makes a delicious vegetarian dish full of goodness.
As you might have seen from my recent slow cooker recipes for spicy bean stew and parsnip and apple soup, I am on a mission to increase my vegetable intake and make healthier choices.
Halloumi is something I am rather addicted to, a cafe near my work sells amazing halloumi and flatbread salads which I love.
So I wanted to make a dish in my slow cooker including halloumi and plenty of vegetables.
A slow cooker halloumi bake of some kind seemed to be in order.
I decided to make a slow cooker halloumi and sweet potato bake with plenty of peppers and tomatoes.
I haven’t made a vegetable bake in my slow cooker before, so this was a bit of an experiment. It works well!
Ingredients
Here’s what you will need to make this recipe, get the quantities in the recipe card further down:
- sweet potato – a medium to large one is best.
- peppers – red, green and yellow are great to add colour but just use what you can get. I buy the packs of three peppers usually.
- tomatoes – the vine-ripened tomatoes are delicious, if you can’t get them just allow your tomatoes to come to room temperature for a day or two as this improves their flavour.
- halloumi – a block of halloumi will last for ages in the fridge.
- dried herbs – I like rosemary but you can use mixed herbs, oregano or whatever you prefer.
- salt and pepper (not pictured) – to season
- olive oil (not pictured) – to oil the pot.
Method
Step 1. Layer up the veggies in the slow cooker, starting with sweet potato. The slices of sweet potato are used as if they were sheets of lasagne, great if you are cutting down on white carbs.
Step 2. On top of the layer of sweet potato add a layer of the tomatoes and peppers, with halloumi in the centre. Season each layer well with salt and pepper as you go.
Step 3. Add another layer of sweet potato and more tomatoes, peppers and halloumi cheese.
Step 4. For the final layer of the bake, add one more layer of sweet potato and top it with sliced tomatoes and sliced halloumi and garnish with herbs.
Step 5. Cook on high for around 2 hours or on low for 4 hours, until soft.
Step 6. Optional. If you like, heat your grill/broiler and brown the halloumi under it for 5-6 minutes until golden.
Once baked the sweet potato, tomatoes and peppers are soft and fragrant from the herbs and the halloumi melts through.
It’s a great vegetarian slow cooker option and also good if you are looking for a light meal or a different side to have with roast chicken.
The dish is delicious served with salad as a light meal or supper, and any leftovers will be great for lunch, even cold.
More to try
You might also like my slow cooker butternut squash lasagne or slow cooker vegetable curry.
For something a bit naughtier to follow for dessert, how about slow cooker cream cheese brownies or a chocolate mint aero bubble cake.
Check out all my slow cooker recipes for loads more crockpot inspiration!
Recipe
Slow Cooker Halloumi Bake
Ingredients
- 1 large sweet potato peeled and sliced thinly
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 4 tomatoes
- 250 g halloumi
- 1 tsp dried rosemary
Instructions
- Oil the slow cooker pot to prevent sticking/burning.
- Place one layer of sliced sweet potato at the bottom.1 large sweet potato
- Top with sliced peppers, tomatoes and half the halloumi.1 red pepper, 1 yellow pepper, 1 green pepper, 250 g halloumi
- Repeat the layer, without the cheese on this layer (or if you want feel free to include it here!).
- Place more sweet potato slices on top and top with sliced tomato and halloumi.4 tomatoes
- Season with salt and pepper to your taste, and sprinkle over a little dried rosemary.1 tsp dried rosemary
- Cook on low for 4 hours.
- Check the sweet potato is tender all the way through (use a skewer or sharp knife to check).
- Optional. Heat your grill/broiler and brown the halloumi top layer for 5-6 minutes by placing your slow cooker pot under it on a baking tray.
- Pour or spoon out any excess liquid before serving (there may be a little below the layers).
- Slice through using a sharp knife and use a fish slice to serve.
Notes
Julie howard says
I’m unable to eat peppers what do you think I could replace them with thank you
bakingqueen74 says
Hi Julie, you could use courgette or any other vegetable you like really. Chunks of butternut squash might be nice too. Hope that helps.
Jemma @ Celery and Cupcakes says
OMG! This looks good. I love sweet potatoes and haloumi, but never thought to try them together like this.
choclette says
Take it your bake worked then Lucy? You’re really pushing the boundaries on slow cooking. As a fellow halloumi addict, this sounds delicious.
bakingqueen74 says
Thank you, wrote the post quickly and it did seem to work well!
Kate Veggie Desserts (@veggie_desserts) says
Halloumi in a slow cooker. Woman, you’re a genius.
bakingqueen74 says
Thank you, I have yet to try a veggie cake but plan to one of these days 🙂
efwalt says
Yum, yum, yum. Sweet potato and halloumi are two of my favourite things but you know I’ve never tried them together before.
This looks fab.
bakingqueen74 says
Thanks Emma! Not sure I’ve had them together either but was looking for something other than pasta or potatoes, and they fitted the bill. 😉