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  • Recipes

  • Sweet Potato Rosti Stack with Roasted Tomatoes, Halloumi, Avocado & Sweet Chilli Sauce

Sweet potato rosti stack with roasted tomatoes, halloumi, avocado and sweet chilli sauce

Sweet Potato Rosti Stack with Roasted Tomatoes, Halloumi, Avocado & Sweet Chilli Sauce

By Morrisons
Published on 23 May 2025
Crispy sweet potato rostis topped with golden halloumi, roasted tomatoes, fresh avocado, and a tangy sweet chili sauce. This vibrant, vegetarian stack is ready in just 30 minutes – perfect for a delicious and healthy meal for two!
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Time and servings

30 minsTotal time
2Servings

Ingredients

  • 2 Sweet Potatoes
  • 250g Baby Plum Tomatoes
  • 1 Avocado
  • 160g Spinach
  • 15g Sweet Chilli Sauce
  • 1 Lemon
  • 4g Smoked Paprika
  • ½ pack of Halloumi
  • 2 Eggs
  • 1tbsp of Plain Flour (or Cornflour)
  • Salt, to taste
  • Pepper, to taste
  • Olive oil

Method

  1. Step 1

    Preheat the oven to 200°C. Place the tomatoes in a baking tray, drizzle over a little olive oil, season with a little salt and pepper and roast for 15 minutes.

  2. Step 2

    Peel and coarsely grate the potatoes into a bowl. Transfer the potato to a tea towel, wrap up into a bundle and squeeze out the excess potato liquid (do this over your kitchen sink) Place the grated potato back into a bowl.

  3. Step 3

    Crack the eggs into the bowl with the potato, add a tablespoon of flour or cornflour, the paprika and season to taste pepper. Using clean hands mix all this together and set aside.

  4. Step 4

    Slice the halloumi up into blocks and place on a piece of kitchen roll to help absorb any moisture. Wash the spinach and set aside.

  5. Step 5

    Heat a drizzle of oil in a non-stick frying pan over a medium high heat. Add a tablespoon of the grated potato mixture and press down using the back of the spoon to flatten the rosti. Allow to gently fry for 3-5 minutes until golden and crisp, then carefully flip over and cook the other side. Remove from the pan and keep warm. Repeat with the remaining mixture - you should be able to cook 2-3 at a time depending on the size of the pan.

  6. Step 6

    In a separate frying pan fry the halloumi blocks over a medium heat with a teaspoon of oil until golden. Remove from the pan and keep warm. Add the spinach to the pan, cook for a few minutes to wilt the spinach.

  7. Step 7

    To plate up, stack up the potato rostis, top with the spinach, tomatoes, halloumi, sliced avocado, a dollop of sweet chilli sauce and a squeeze of lemon. Season to taste with a little salt and pepper before serving.