Enjoy a flavorful, vegetarian meal with this Grilled Potato and Halloumi Burrito Bowl. Grilled Little Potatoes and broccoli are paired with halloumi cheese, fresh guacamole, and brown rice for a balanced, gluten-free dinner. This recipe is packed with healthy ingredients and is perfect for summer grilling nights!
On-the-Go Tips:
- Portable Bowls: Prepare the components ahead of time and store them separately in containers for easy assembly later.
- Wrap Option: Use the grilled ingredients to create a handheld wrap, adding guacamole and rice to a tortilla for a convenient meal on the go.
Equipment
- Grill pan
- 1 lb Little Potatoes
- 1 head broccoli
- 2 tsp olive oil
- 1 sachet A Little Roasted Garlic, Rosemary & Thyme™ seasoning (or you can substitute for a Microwave Ready kit!)
- 1 large, ripe avocado
- 3 Tbsp cilantro, minced, plus extra for garnish
- 1 Tbsp fresh lime juice
- 4 oz halloumi cheese
- 1 1/2 cups brown or white rice, cooked
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Instructions
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Step 1
Heat a grill pan to medium-high heat. Toss the potatoes and broccoli with olive oil and seasoning pack. Grill the potatoes and broccoli, turning halfway, until tender and cooked through.
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Step 2
While the potatoes are cooking, make the guacamole. Mash together the avocado, cilantro, lime juice and remaining salt. Set aside.
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Step 3
When the potatoes and zucchini are done, grill the halloumi for 2 to 3 minutes until golden brown and just melted.
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Step 4
Assemble the bowls: divide the brown rice among four bowls, top with grilled potatoes and zucchini, grilled halloumi. Dollop with guacamole and pico de gallo.
