Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.