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Slow Cooker Halloumi Bake
A vegetarian slow cooker vegetable bake with layers of tomatoes, peppers, sweet potato and halloumi
Course
Main Course
Cuisine
Slow Cooker
Prep Time
10
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
10
minutes
minutes
Servings
4
Calories
270
kcal
Author
Lucy Allen | BakingQueen74
Equipment
oval slow cooker
chopping board
spatula
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
UK Measurements
-
US Measurements
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 use more cheese 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).
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
Slow cooker size: This recipe is made in an oval 3.5 litre / 3 quart slow cooker.
Nutrition
Calories:
270
kcal
|
Carbohydrates:
16
g
|
Protein:
16
g
|
Fat:
15
g
|
Saturated Fat:
10
g
|
Sodium:
776
mg
|
Potassium:
578
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
6735
IU
|
Vitamin C:
134.1
mg
|
Calcium:
653
mg
|
Iron:
0.9
mg