Halloumi and sweet potato Tex-Mex bowls

A simple, spicy bowl with halloumi, sweet potato and rice, topped with beans and tomatoes.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Basmati rice, Cheese (cheddar or mozzarella), Tortilla wraps.

Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Prep the veg by peeling the 400g sweet potatoes into 2cm cubes and finely dicing the red onion. Slice the 200g of halloumi into 1cm thick slices and grate the 50g of cheese for later.
2. Rinse the 100g of basmati rice under cold water until the water runs clear. Place it in a pot with 200ml of water, bring to a boil, then cover and simmer on low heat for 10 minutes until water is absorbed.
3. While the rice cooks, heat 1 tbsp of oil in a large frying pan over medium heat. Add the sweet potato cubes and fry for 12-15 minutes, turning occasionally, until they are tender when pierced with a fork and golden brown.
4. Add the diced red onion to the pan with the potatoes and cook for further 5 minutes until the onion is translucent. Stir in the tin of chopped tomatoes and the drained tin of kidney beans.
5. Let the mixture simmer on medium-low heat for 8 minutes until the sauce has thickened and coated the vegetables. Season generously with salt and black pepper to taste, then turn off the heat.
6. Wipe out the pan and add another splash of oil over medium-high heat. Fry the halloumi slices for 2-3 minutes per side until they are deeply golden and crispy on the outside.
7. To serve, divide the cooked rice between four bowls. Top each bowl with the sweet potato and bean mixture, then layer with the fried halloumi.
8. Sprinkle the 50g of grated cheese over the hot bowls so it melts. Serve immediately alongside the warmed tortilla wraps for a complete Tex-Mex meal.

Tips

• To save money, swap the halloumi for extra chickpeas or a second tin of black beans.
• Batch-cook by storing in airtight containers; eat fridge leftovers within 48 hours or freeze for up to a month.
• To reheat, microwave the portion once with a splash of water until steaming hot throughout; reheat only once.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Sweet potatoes · about 1.6kg left
  Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Beef & Veggie Skillet, Chicken and Sweet Potato Tray Bake.
• Basmati rice · about 900g left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, One-pot chicken and rice.
• Red onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Cheese (cheddar or mozzarella) · about 150g left
  Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).