I find that most of the best recipes I create are sheer happenstance, a coming together of odds and ends in my kitchen. A few weeks back, I whipped together some of these halloumi bowls with leftover potatoes from the breakfast enchiladas, the last lonely avocado in the refrigerator, and the halloumi I’d been hoarding for some time. One bite and I couldn’t believe how delicious this halloumi burrito bowl was. I posted to social and turns out, quite a few other people thought so too.
And so, here’s the official recipe, fairly close to how I made it the first time. The combination of roasted potatoes with salty fried cheese and creamy guacamole- it’s close to my perfect meal. If you’re having trouble finding halloumi, look for it at your local co-op or ask your store if they can order it. Last resort- I’ve made my own paneer before then added a sprinkle of salt to the fried cheese. It’s not halloumi but it’s still fried cheese.
Halloumi Burrito Bowl with Roasted Potatoes
- 1/4 pound yukon gold potatoes, or something similar
- 2 teaspoons olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 ripe avocado
- 3 tablespoons minced cilantro, plus extra for topping
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 2 ounces halloumi cheese
- 1 1/2 cups cooked brown rice
- 3 tablespoons toasted pepitas
- Hot Sauce, for topping
- Heat oven to 425˚F. Cut the potato into ¼” cubes or slightly larger wedges. Toss with the olive oil, cumin, smoked paprika, and salt. Roast until the potatoes are lightly browning, 20 to 25 minutes.
- While the potatoes are roasting, Remove pit from avocado and scoop out the avocado. Place in a bowl and mash with cilantro, lime juice, and salt.
- Heat a medium pan over medium-low heat. Add the olive oil followed by the halloumi. Fry halloumi until golden on each side.
- Divide the rice into two bowls and top with roasted potatoes, guacamole, pepitas, fried halloumi, and a drizzle of hot sauce if desired. Top with cilantro and pepitas before serving.
by Erin Alderson
Tips & Tricks: I like to assemble these breakfast enchiladas and save some potatoes for this burrito bowl.
Stock up: get the pantry ingredients you will need: brown rice, avocado, potatoes
Nutrition: see the information.
|Amount Per Serving||As Served|
|Calories 592 Calories from fat|
|% Daily Value|
|Total Fat 36.8||57%|
|Dietary Fiber 12||48%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Step by Step
Halloumi Burrito Bowl
This halloumi burrito bowl has endless variations. Swap out out the potatoes, add more vegetables, or make vegan- it’s up to you! I’d recommend leaving the guacamole, just a personal preference though.
Vegan: While you could just leave out the halloumi, there is a saltiness you will miss from the meal. You could go with an alternative meat substitute like tempeh or seitan but I prefer to go with my old favorite, spiced black beans.
Additions: I like to add a few other items to this bowl if I have them around: garlicky greens, roasted zucchini or tomatoes, salsa, and/or any type of bean. Also, sweet potatoes are wonderful in place of the yukon gold potatoes.
Grains: I usually have leftover rice. If you don’t, you could make a batch of rice in the time it takes to make all the other components. Or, switch to a quicker cooking grain like quinoa.