You’ve gotta try these healthy bowls, packed with grilled vegetables, potatoes, halloumi, salsa and guacamole. The perfect gluten-free, vegetarian dinner.

10 mins
30 mins


  • 1.5 lbs 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
  • 1 large avocado
  • 3 Tbsp cilantro, minced, plus extra for topping
  • 1 Tbsp fresh lime
  • 4 oz halloumi or feta cheese
  • 1 1/2 cups brown or white rice, cooked


  • Step 1

    Heat a grill pan to medium-high heat. Toss the potatoes and zucchini with olive oil, paprika, cumin and ¼ 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.