You’ve gotta try these healthy bowls, packed with grilled vegetables, potatoes, halloumi, salsa and guacamole. The perfect gluten-free, vegetarian dinner.
- Grill pan
- Medium bowl
- 1 lb Little Potatoes
- 1 lb zucchini, halved and then sliced into quarters lengthwise
- 2 tsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/2 tsp salt, divided
- 1 large avocado
- 3 Tbsp cilantro, minced, plus extra for topping
- 1 Tbsp fresh lime
- 4 oz halloumi cheese
- 1 1/2 cups brown or white rice, cooked
Heat a grill pan to medium-high heat. Toss the potatoes and zucchini with olive oil, paprika, cumin and 1/4 teaspoon salt. Grill the potatoes and zucchini, turning halfway, until tender and cooked through.
While the potatoes are cooking, make the guacamole. Mash together the avocado, cilantro, lime juice and remaining salt. Set aside.
When the potatoes and zucchini are done, grill the halloumi for 2 to 3 minutes until golden brown and just melted.
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.