There’s something truly magical about how a single seasoning blend can transform humble ingredients into a vibrant, flavor-packed feast.
Today, we’re taking RoboFood Batata Harra Seasoning—a fiery, aromatic blend inspired by Lebanese street food—and putting it to inventive use in a recipe that’s both comforting and exciting: Spicy Batata Harra Sweet Potato Tacos with Grilled Halloumi and Mango Salsa.
Imagine smoky, roasted sweet potatoes infused with chili, garlic, and coriander, tucked into warm tortillas, topped with squeaky grilled halloumi, and finished with a bright, tropical mango salsa.
It’s a fusion of Middle Eastern zest and Latin American comfort, designed for food lovers who crave bold flavors and satisfying textures.
Why This Recipe Works
While traditional batata harra is typically made with regular potatoes, we’re giving it a modern twist by using sweet potatoes.
Their natural sweetness balances the heat of the seasoning, creating a dynamic flavor contrast.
The RoboFood Batata Harra Seasoning does the heavy lifting here—its blend of paprika, cayenne, garlic, and coriander delivers an authentic Lebanese kick without any prep work.
We’re also introducing grilled halloumi for its salty, firm texture that holds up beautifully on the grill, and a fresh mango salsa that adds juicy acidity and a touch of sweetness to round out the dish.
This recipe is not only delicious but also incredibly versatile.
It works as a vegetarian main course, a vegan option (swap the halloumi for marinated tofu or omit it), or even a hearty side at a larger gathering.
Plus, it’s quick to make—under 45 minutes from start to finish—making it perfect for weeknights when you want something flavorful without spending hours in the kitchen.
Ingredients Breakdown
For the Spiced Sweet Potatoes
- 2 large sweet potatoes (about 3 cups diced)
- 2 tablespoons olive oil
- 2 teaspoons RoboFood Batata Harra Seasoning
- 1 teaspoon smoked paprika (adds extra depth)
- ½ teaspoon cumin (optional, for warmth)
- Sea salt and black pepper to taste
For the Grilled Halloumi
- 8 oz (225g) halloumi cheese, sliced ½ inch thick
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
For the Mango Salsa
- 1 ripe mango, peeled and finely diced
- ½ small red onion, finely chopped
- 1 small jalapeño, seeded and minced
- ¼ cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon honey or agave (optional)
- Salt to taste
To Assemble
- 8 small corn or flour tortillas
- 2 tablespoons Greek yogurt or vegan sour cream (optional)
- Extra lime wedges for serving
- Microgreens or arugula (optional, for freshness)
Step-by-Step Instructions
1. Roast the Sweet Potatoes with Batata Harra Seasoning
Preheat your oven to 425°F (220°C).
Wash and peel the sweet potatoes, then dice them into ½-inch cubes—uniform size ensures even cooking.
In a large mixing bowl, toss the sweet potato cubes with olive oil, RoboFood Batata Harra Seasoning, smoked paprika, cumin, salt, and pepper.
Make sure each piece is evenly coated for maximum flavor.
Spread the potatoes in a single layer on a parchment-lined baking sheet.
Roast for 25–30 minutes, flipping halfway through, until golden, slightly charred at the edges, and fork-tender.
The high heat brings out their natural sugars while allowing the seasoning to form a light crust—creating a perfect blend of sweet, spicy, and savory.
2. Prepare the Mango Salsa
While the potatoes roast, prepare the salsa.
In a medium bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and a touch of honey if using.
Stir gently to combine, then taste and adjust seasoning—you might want a pinch more salt or an extra squeeze of lime for brightness.
Cover and refrigerate until ready to serve.
This step allows the flavors to meld and the salsa to chill, enhancing its refreshing contrast to the warm, spicy potatoes.
3. Grill the Halloumi
About 10 minutes before the potatoes finish roasting, heat a grill pan or outdoor grill over medium-high heat.
Slice the halloumi into ½-inch thick pieces and brush both sides lightly with olive oil.
Drizzle with lemon juice for a citrusy tang.
Place on the hot grill and cook for 2–3 minutes per side, until golden grill marks form and the cheese begins to soften slightly but holds its shape.
Remove from the heat and set aside.
If you don’t have a grill, a non-stick skillet works perfectly.
Just be sure not to overcrowd the pan—halloumi releases moisture if cooked too quickly or at too high a temperature.
4. Warm the Tortillas
Wrap the tortillas in a damp kitchen towel and warm them in the microwave for 30 seconds, or place them directly over a low gas flame for a few seconds per side to char slightly.
Warming the tortillas makes them more pliable and enhances their flavor—especially important when serving hot fillings.
5. Assemble the Tacos
Start by placing a generous spoonful of the roasted Batata Harra sweet potatoes in the center of each tortilla.
Top with a slice of grilled halloumi, then a scoop of the chilled mango salsa.
For extra creaminess, drizzle with Greek yogurt or vegan sour cream.
Finish with a sprinkle of microgreens or arugula for a fresh bite.
Serve immediately with lime wedges on the side—squeezing fresh lime juice over the tacos just before eating brightens the dish and ties all the flavors together.
Tips for Success
- Don’t skip the flip: When roasting the sweet potatoes, flip them halfway through to ensure even browning and crispiness.
- Adjust the heat: The Batata Harra Seasoning is bold and spicy. If you’re sensitive to heat, reduce the amount slightly or balance it with an extra pinch of honey in the salsa.
- Make it ahead: You can roast the sweet potatoes and prepare the mango salsa up to a day in advance. Reheat the potatoes in a skillet or oven before assembling.
- Vegan option: Substitute halloumi with grilled marinated tofu or omit it entirely. The tacos are still satisfying with just the spiced potatoes and salsa.
- Tortilla choice: For a gluten-free option, use corn tortillas. For a richer flavor, try small whole wheat or charred flour tortillas.
Why RoboFood Batata Harra Seasoning Shines Here
This recipe showcases the versatility of RoboFood’s Batata Harra Seasoning beyond its traditional use.
Instead of just seasoning regular potatoes for a mezze platter, we’re using it to infuse sweet potatoes with Middle Eastern fire and aroma.
The blend’s coriander and garlic base complements the sweetness of the mango, while the chili and paprika create a smoky backbone that stands up to grilling.
It’s this balance of bold and bright that makes Lebanese cooking so irresistible—and now, so accessible.
Serving Suggestions
Pair these tacos with a crisp cucumber salad or a chilled mint yogurt drink (like doogh or ayran) to cool the palate.
They’re also fantastic alongside a simple quinoa pilaf or a lentil tabbouleh for a more filling meal.
For drinks, try a citrusy margarita with a touch of pomegranate or a cold Lebanese 7UP with fresh mint.
Leftovers?
Store the roasted potatoes and salsa separately in airtight containers in the fridge for up to 3 days.
Reheat the potatoes in a skillet for best texture.
The halloumi is best grilled fresh, but leftover grilled slices can be used in salads or scrambled into eggs the next morning.
A Dish That Celebrates Flavor and Adventure
These Spicy Batata Harra Sweet Potato Tacos are more than just a quick dinner idea—they’re a celebration of culinary exploration.
They invite you to play with contrasts: sweet and spicy, creamy and crunchy, warm and cool.
They’re perfect for taco nights with a twist, Meatless Mondays, or impressing guests with a globally inspired dish that’s easy to make but tastes restaurant-quality.
Whether you’re a longtime fan of Middle Eastern cuisine or just discovering its vibrant flavors, this recipe is a delicious gateway.
And with RoboFood Batata Harra Seasoning doing the work, authenticity is just one sprinkle away.
So fire up your oven, grab your favorite tortillas, and let’s bring a little Lebanese heat to your kitchen—one irresistible taco at a time.
Love this recipe?
Try our other RoboFood-inspired creations: Batata Harra Roasted Cauliflower Bowls, Harissa-Spiced Chickpea Stew, or Batata Harra Fries with Garlic Labneh Dip.
