Serves 4
2 medium sweet potatoes, cubed
1 red pepper, large diced
200g mushrooms, quartered
2 red onions, quartered
2 tbsp olive oil
300g cherry tomatoes, halved
2 tbsp balsamic glaze
2 cups prepared rice
4 tbsp pesto
225g halloumi, diced
Hummus, for topping
Preheat oven to 425.
Put sweet potatoes in bowl and mix with 1 tbsp of olive oil and some salt and pepper. Put sweet potatoes on large baking sheet and roast for 20 minutes. While that is cooking, start the rice. In addition, add pepper, mushrooms, tomatoes and onions to a bowl - coat with 1 tbsp olive oil and 2 tbsp of balsamic glaze. Mix vegetables in with sweet potatoes and roast for 25 minutes. While this cooks, mix pesto with rice.
Remove vegetables from the oven and mix in rice. Then place halloumi on top. Bake for another 5 minutes, broil for a few minutes and remove from oven.Â
To serve, rice and vegetable mixture onto a plate and top with a dollop of hummus.