You’ve gotta try these healthy bowls, packed with grilled vegetables, potatoes, halloumi, salsa and guacamole. The perfect gluten-free, vegetarian dinner.
Equipment
- 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
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Instructions
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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.
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Step 2
While the potatoes are cooking, make the guacamole. Mash together the avocado, cilantro, lime juice and remaining salt. Set aside.
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Step 3
When the potatoes and zucchini are done, grill the halloumi for 2 to 3 minutes until golden brown and just melted.
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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.
