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5 from 1 vote

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
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4
Calories 270kcal


  • 1 large sweet potato peeled and sliced thinly
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 4 tomatoes
  • 250 g halloumi


  • Oil the slow cooker pot to prevent sticking/burning.
  • Place one layer of sliced sweet potato at the bottom.
  • Top with sliced peppers, tomatoes and half the halloumi.
  • Repeat the layer, without the cheese on this later (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.
  • Season with salt and pepper to your taste, and sprinkle over a little 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. 


Calories: 270kcal | Carbohydrates: 16g | Protein: 16g | Fat: 15g | Saturated Fat: 10g | Sodium: 776mg | Potassium: 578mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6735IU | Vitamin C: 134.1mg | Calcium: 653mg | Iron: 0.9mg