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Halloumi Burrito Bowl with Roasted Potatoes

  • Author: Erin Alderson
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 2 servings 1x
  • Cuisine: dinner

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