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burrito bowl

Grilled Potato and Halloumi Burrito Bowl

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main, bowl, lunch
  • Cuisine: American, Mexican Inspired

Description

Grilled Potato and Halloumi Burrito Bowl! You’ve gotta try these healthy bowls, packed with grilled vegetables, potatoes, halloumi, salsa and guacamole. The perfect gluten-free, vegetarian dinner.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main, bowl, lunch
  • Cuisine: American, Mexican Inspired
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main, bowl, lunch
  • Cuisine: American, Mexican Inspired
Scale

Ingredients

  • 1 package The Little Potato Company Something Blue variety, halved
  • 1 pound zucchini, halved and then sliced into quarters lengthwise
  • 2 teaspoons olive oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ½  teaspoon salt, divided
  • 1 large, ripe avocado
  • 3 tablespoons minced cilantro, plus extra for topping
  • 1 tablespoon fresh lime juice
  • 4 ounces halloumi cheese
  • 1 ½ cups cooked brown or white rice
  • Pico de gallo, for serving

Instructions

  1. Heat a grill pan to medium-high heat. Toss the potatoes and zucchini with olive oil, paprika, cumin and ¼ teaspoon salt. Grill the potatoes and zucchini, turning halfway, until tender and cooked through.
  2. While the potatoes are cooking, make the guacamole. Mash together the avocado, cilantro, lime juice and remaining salt. Set aside.
  3. When the potatoes and zucchini are done, grill the halloumi for 2-3 times until golden brown and just melted.
  4. Assemble the bowls: divide the brown rice among 4 bowls, top with grilled potatoes and zucchini, grilled halloumi. Dollop with guacamole and pico de gallo.

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