Crispy Potato Bowl
Serves 415 mins prep30 mins cook
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.
0 servings
What you need
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.View original recipe