Description
A delicious and healthy vegan lunch bowl featuring hasselback potatoes.
Ingredients
Scale
- 4 medium hasselback potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
- 1 cup steamed broccoli
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and dry the hasselback potatoes.
- Make thin slices along the potatoes without cutting all the way through.
- Drizzle olive oil over the potatoes.
- Sprinkle garlic powder, paprika, salt, and pepper on top.
- Place potatoes on a baking sheet and bake for 40-45 minutes.
- While potatoes are baking, steam the broccoli.
- Prepare the cherry tomatoes and avocado.
- Once the potatoes are crispy, remove them from the oven.
- Assemble the bowl with potatoes, broccoli, tomatoes, and avocado.
- Garnish with fresh parsley.
Notes
- Adjust seasoning according to your taste.
- Feel free to add other vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan lunch bowl, hasselback potatoes, healthy lunch