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SOUTHWEST ROASTED POTATO SALAD #cleaneating #vegan

SOUTHWEST ROASTED POTATO SALAD #cleaneating #vegan

Most straightforward serving of mixed greens ever. No heating up, no squashing, nothing. Gracious and sound. Olive oil rather than mayo truly assists with calorie check (in case you're tallying 🙂 ). Hurl the veggies and olive oil together on a simmering dish, spread into a solitary layer and leave a vacant space to put the fresh corn. Aaaand broil. 30 minutes, expel the corn, an additional 30 minutes, top with new herbs and done. Like I stated, Southwest Roasted Potato Salad = most effortless serving of mixed greens ever.

Notice how the majority of that was done on one skillet? Excellentmetoo. Gigantic one container fan here! I'm absolutely not going to express no to less tidy up.

Goodness and ps. Have Southwest Roasted Potato Salad remains? Great. Warm them up the following morning with certain eggs, cheddar, salsa and a tortilla to make a tasty breakfast burrito. Possibly toss some avocado in there too in light of the fact that yuuuummm ????????.

Also Try Our Recipe : 1-HOUR VEGAN POT PIES

SOUTHWEST ROASTED POTATO SALAD #cleaneating #vegan

INGREDIENTS

  • 2 lbs baby red potatoes, halved
  • 1 corn on the cob, husk on
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ancho chili pepper powder
  • 1 tablespoon coarse salt
  • 1 teaspoon pepper
  • 1 tablespoon fresh dill, minced + extra roughly chopped to garnish
  • Green onion, thinly sliced to garnish
  • 3 tablespoons olive oil

INSTRUCTIONS

  1. Preheat oven to 400˚F.
  2. Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.
  3. Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.
  4. While vegetables continue to cook, remove the husk from the corn and slice off the kernels.
  5. When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh dill and green onion to garnish.

For more detail : bit.ly/2lKvr2O

Read More Our Recipe : BREAKFAST QUESADILLAS

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