halloumi burrito bowl with roasted potatoes

1/4  lb.		yukon gold potatoes, or something similar
1  tablespoon		olive oil
1/2  teaspoon		smoked paprika
1/4  teaspoon		ground cumin
1/10  cup		guacamole
1		ripe avocado
1  tablespoon		lime juice
1/4  dash		salt
1/10		bowl
1  tablespoon		olive oil
2  ounces		halloumi cheese
1-1/2  cups		cooked brown rice
3  tablespoons		toasted pepitas
1  ounce		Hot Sauce, for topping

Tip: Click on the ingredient links to learn the nutritional information for all the halloumi burrito bowl with roasted potatoes ingredients. The serving size for any ingredient in halloumi burrito bowl with roasted potatoes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat oven to 425F. 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.