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.

 

Prep
10 mins
Cook
30 mins
Serves
4
Ingredients
9

Equipment

  • Grill pan

Ingredients

  • 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

Instructions

  • 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.

  • Step 2

    While the potatoes are cooking, make the guacamole. Mash together the avocado, cilantro, lime juice and remaining salt. Set aside.

  • Step 3

    When the potatoes and zucchini are done, grill the halloumi for 2 to 3 minutes until golden brown and just melted.

  • 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.