When you need a dinner that feels a little special but doesn’t demand much from you, this is it. Smoky grilled Little Potatoes and zucchini, golden seared halloumi, creamy homemade guacamole, and fresh pico de gallo all come together over a bed of rice in one satisfying bowl the whole family can get behind.
The beauty of a burrito bowl is how forgiving it is. No zucchini? Use whatever vegetables are sitting in your fridge — bell peppers, corn, or leftover roasted veggies all work beautifully. Short on time? Swap homemade guac for store-bought, or use a jarred salsa instead of pico. Brown rice, white rice, cauliflower rice — it all works here. This recipe is less of a strict formula and more of a framework you can make your own every single time.
Halloumi is the real star if you haven’t cooked with it before. It’s a firm, salty cheese that holds its shape on the grill and gets this irresistible golden crust — no melting, no mess. Look for it near the specialty cheeses at most grocery stores; it’s worth seeking out.
On-the-Go Tip
These bowls pack beautifully for the sidelines. Layer the rice on the bottom of a lidded container, then add the grilled potatoes, zucchini, and halloumi on top. Pack the guacamole and pico separately in small containers to keep everything fresh, and let your crew assemble their own bowls at the field or gym. Everything holds well at room temperature for up to two hours — just skip the guac if you’re packing more than an hour ahead.
Kid-Friendly Tip
This one is a great recipe to cook alongside curious kids. Let little ones help toss the potatoes and zucchini in the olive oil and spices — it’s hands-on, low-stakes, and a great way to talk about what each spice smells and tastes like. Older kids can take over mashing the guacamole (they’ll love that part) and assembling their own bowls. For picky eaters, set up a “build your own bowl” station and let everyone choose their own toppings — it’s a simple trick that turns even the most skeptical dinner guest into a willing participant.
Equipment
- Grill pan
- 1 lb Little Potatoes, halved
- 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 juice
- 4 oz halloumi cheese
- 1 1/2 cups brown or white rice, cooked
Personalize This Recipe.
These AI tools can help you adapt this recipe to your needs, whether that's picky eaters, dietary restrictions, or needing to use whatever's in the fridge. Pick a tool, hit send, and chat to get a version that works for your family. Using Gemini? Your prompt is automatically copied so you can paste it once the window opens.
Instructions
-
Step 1
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.
-
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.
