Shawarma-Spiced Halloumi and Vegetables

Place a rack in middle of oven and preheat to 425°F. Line a rimmed sheet pan with parchment paper.

In a large bowl combine Halloumi, sweet potatoes, tomatoes, red onion, garlic, cumin, paprika, turmeric, cinnamon, 1/2 teaspoon kosher salt, and several grinds of black pepper. Toss well to coat. Drizzle with 2 Tablespoons extra virgin olive oil and toss to coat. Spread evenly in pan.

Roast, gently stirring halfway through, until Halloumi has softened and vegetables are tender and caramelized, 35 to 40 minutes.

Sprinkle cilantro over top; toss to combine. Serves 4.