Prep Time:
Yield:
Cuisine:Description
A non-bean vegetarian burrito bowl with fried halloumi cheese, a simple homemade guac, and roasted potatoes. Filling and delicious, even for meat-eaters!
Scale
Ingredients
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
Instructions
- 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.
- 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.
- Heat a medium pan over medium-low heat. Add the olive oil followed by the halloumi. Fry halloumi until golden on each side.
- 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: 592
- Sugar: 2.7
- Sodium: 886
- Fat: 36.8
- Carbohydrates: 57.3
- Fiber: 12
- Protein: 14.3
- Cholesterol: 25.2