Crispy Potato Bowl

Name: Crispy Potato Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Ingredients: mini fingerling potatoes; coconut oil; everything but the bagel seasoning; greens; avocado; hemp seeds; chickpeas; tomatoes; kite hill yogurt; tahini; turmeric; coconut aminos; lemon

15 mins prepServes 4

A delicious crispy potato bowl featuring mini fingerling potatoes sliced hassleback style, seasoned with coconut oil and everything but the bagel seasoning, and baked until golden. This dish is paired with a turmeric tahini-yogurt dip, greens, avocado, hemp seeds, crispy chickpeas, and roasted tomatoes, making it a delightful plant-based meal.

4 servings

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Instructions

1: Preheat the oven to 425°F.

2: Slice the mini fingerling potatoes hassleback style.

3: Brush the potatoes with coconut oil and sprinkle with everything but the bagel seasoning.

4: Bake the potatoes in the preheated oven for about 30 minutes.

5: Prepare the dip by combining yogurt, tahini, turmeric, coconut aminos, and a squeeze of lemon in a bowl.

6: Serve the baked potatoes with greens, avocado, hemp seeds, crispy chickpeas, and roasted tomatoes alongside the dip.

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Crispy Potato Bowl

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