• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Halve sweet potato lengthwise.
• To a parchment-lined baking sheet, add sweet potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
• Arrange sweet potatoes on one half of the baking sheet, cut-sides down.
• Roast in the bottom of the oven for 23-25 min, until tender. 
• When sweet potatoes are almost done, flip cut-side up, then sprinkle with cheese.
• Return to the bottom of the oven for 2-3 min, until cheese melts.

• Meanwhile, halve tomatoes.
• Thinly slice green onions.
• Peel, then cut yellow onion into 1/4-inch slices.

• Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with Southwest Spice Blend and pepper.
• Heat a large non-stick pan over medium. 
  When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. 
• Add 1 tbsp (2 tbsp) BBQ sauce. Toss to coat.
• Transfer halloumi to a plate. Cover to keep warm. 
• Carefully wipe the pan clean.

• Meanwhile, reheat the same pan over medium.
• When hot, add 1 tbsp (2 tbsp) oil, then yellow onions. Cook for 3-4 min, stirring occasionally, until slightly softened.
• Add 1 tsp (2 tsp) sugar and season with salt. Cook for 3-4 min, stirring occasionally, until onions are dark golden.
• Remove from heat, then stir in half the vinegar. Set aside.

• Meanwhile, in a large bowl, combine remaining vinegar and 1/2 tbsp (1 tbsp) oil.
• Add spinach and tomatoes. Season with salt and pepper, then toss to combine.

• Divide halloumi, salad and sweet potatoes between plates.
• Top sweet potatoes with caramelized onions, sour cream and green onions.
• Serve remaining BBQ sauce on the side.

If you've opted to get halloumi, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with Southwest Spice Blend and pepper. Heat a large non-stick pan over medium. 
When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Add 1 tbsp (2 tbsp) BBQ sauce. Toss to coat.Transfer halloumi to a plate. Cover to keep warm. Carefully wipe the pan clean. No need to roast halloumi after pan-frying. 

Disregard instructions to slice halloumi.