I find that most of the best recipes I create are sheer happenstance, a coming together of odds and ends in my kitchen. A few weeks back, I whipped together some of these halloumi bowls with leftover potatoes from the breakfast enchiladas, the last lonely avocado in the refrigerator, and the halloumi I'd been hoarding for some time. One bite and I couldn't believe how delicious this halloumi burrito bowl was. I posted to social and turns out, quite a few other people thought so too.

And so, here's the official recipe, fairly close to how I made it the first time. The combination of roasted potatoes with salty fried cheese and creamy guacamole- it's close to my perfect meal. If you're having trouble finding halloumi, look for it at your local co-op or ask your store if they can order it. Last resort- I've made my own paneer before then added a sprinkle of salt to the fried cheese. It's not halloumi but it's still fried cheese.

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Halloumi Burrito Bowl with Roasted Potatoes

2 servings

A non-bean vegetarian burrito bowl with fried halloumi cheese, a simple homemade guac, and roasted potatoes. Filling and delicious, even for meat-eaters!

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Calories: 592kcal

Potatoes

• 1/4 pound yukon gold potatoes (or something similar)
• 2 teaspoons olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt

Guacamole

• 1 ripe avocado
• 3 tablespoons minced cilantro (plus extra for topping)
• 1 tablespoon lime juice
• 1/4 teaspoon salt

Bowls

• 1 tablespoon olive oil
• 2 ounces halloumi cheese
• 1 1/2 cups cooked brown rice
• 3 tablespoons toasted pepitas
• Hot Sauce (for topping)

1. Heat oven to 425˚F. Cut the potato into ¼” cubes or slightly larger wedges. Toss with the olive oil, cumin, smoked paprika, and salt. Roast until the potatoes are lightly browning, 20 to 25 minutes.
2. While the potatoes are roasting, Remove pit from avocado and scoop out the avocado. Place in a bowl and mash with cilantro, lime juice, and salt.
3. Heat a medium pan over medium-low heat. Add the olive oil followed by the halloumi. Fry halloumi until golden on each side.
4. Divide the rice into two bowls and top with roasted potatoes, guacamole, pepitas, fried halloumi, and a drizzle of hot sauce if desired. Top with cilantro and pepitas before serving.

Notes

Tips & Tricks:  I like to assemble these breakfast enchiladas and save some potatoes for this burrito bowl.

Stock up: get the pantry ingredients you will need: brown rice, avocado, potatoes

Nutrition:  see the information.

Nutrition

Calories: 592kcal | Carbohydrates: 57.3g | Protein: 14.3g | Fat: 36.8g | Cholesterol: 25.2mg | Sodium: 886mg | Fiber: 12g | Sugar: 2.7g

Prep Time: 20 minutes minutes

Cook Time :30 minutes minutes

Explore Brown Rice

For all the grains out there, brown rice is my rock. It's a workhorse in the kitchen that can be the basis for so many meals. Plus, it's one of the grains I know I can easily source locally (thanks to Lundberg Farms). I prefer short-grain brown rice but for almost everything I do, long grain would work as well. A few of my favorite rice dishes:

Cauliflower Cakes with Brown Rice and Cheddar
Ginger Brown Rice with Carrots
Turmeric Rice with Coconut Kale