Halloumi Burrito Bowl with Roasted Potatoes and Guacamole
A vibrant vegetarian bowl featuring crispy roasted Yukon Gold potatoes seasoned with smoked paprika and cumin, golden pan-fried halloumi cheese, and fresh cilantro-lime guacamole over brown rice. Topped with crunchy toasted pepitas and optional hot sauce, this Mediterranean-inspired dish delivers satisfying textures and bold flavors. Perfect for lunch or dinner when you want something hearty yet fresh, the combination of creamy avocado, salty halloumi, and smoky spiced potatoes creates a well-balanced meal that's both filling and nutritious.
Ingredients
- ¼ pound yukon gold potatoes
- 2 teaspoons olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- 1 ripe avocado
- 3 tablespoons cilantro, minced, plus extra for topping
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 2 ounces halloumi cheese
- 1 ½ cups brown rice, cooked
- 3 tablespoons pepitas, toasted
- hot sauce, for topping(optional)
Instructions
- 1
Heat oven to 425°F
- 2
Cut potato into 1/4 inch cubes or slightly larger wedges
- 3
Toss potato with olive oil, cumin, smoked paprika, and salt
- 4
Roast until potatoes are lightly browning, 20 to 25 minutes
- 5
Remove pit from avocado and scoop out flesh
- 6
Mash avocado with cilantro, lime juice, and salt
- 7
Heat medium pan over medium-low heat
- 8
Add olive oil followed by halloumi to pan
- 9
Fry halloumi until golden on each side
- 10
Divide rice into two bowls
- 11
Top with roasted potatoes, guacamole, pepitas, and fried halloumi
- 12
Drizzle with hot sauce if desired
- 13
Top with cilantro and pepitas before serving
Tips
Cut potatoes uniformly to ensure even roasting and crispy edges
Don't overcrowd the halloumi in the pan to achieve proper golden browning on all sides
Mash avocado just before serving to prevent browning and maintain fresh color
Good to Know
Assembled bowls keep in refrigerator for up to 2 days, store components separately for best quality
Potatoes and guacamole can be prepared up to 1 day ahead, fry halloumi just before serving
Serve immediately while potatoes and halloumi are warm for best texture contrast
Common Mistakes
Don't overcook halloumi to avoid tough, rubbery texture
Cut potatoes evenly to avoid some pieces burning while others remain undercooked
Add lime juice to guacamole to prevent avocado from browning
Substitutions
FAQ
Can I make this vegan?
Yes, substitute the halloumi with marinated tofu or tempeh and use the same cooking method for a plant-based version.
What if I don't have pepitas?
You can substitute with toasted sunflower seeds, chopped almonds, or hemp hearts for similar crunch and nutrition.
How long will the guacamole keep?
Fresh guacamole is best eaten immediately but will keep for up to 24 hours in the refrigerator with plastic wrap pressed directly onto surface.