Vegan lunch bowl with Hasselback potatoes
By 
| Prep Time | 15 |
| Cook Time | 60 |
| Servings |
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Ingredients
- 1 pound mini potatoes (450 g)
- 3 cups lettuce chopped
- 1 cup kidney beans cooked
- 1/2 cup corn
- A couple of cherry tomatoes
- 1 small cucumber
- 1/2 carrot (peeled with a peeler into ribbons)
- 4-5 tbsp shredded red cabbage
- 1 tbsp olive oil to brush the potatoes
- Salt and Pepper, to taste
- 2 heaped tbsp tomato paste
- 4 tbsp water
- 1/2 - 1 tbsp hot sauce (use less if you don't like it too spicy)
- 1 tsp balsamic vinegar
- 1/2 tsp coconut sugar
- 1/2 Tsp Onion Powder
- 1/3 tsp garlic powder
- 1/3 tsp oregano (ground)
- 1/4 tsp salt (or more to taste)
- 1/8 tsp black pepper (or more to taste)
- 2 tbsp tahini
- 1 tbsp or more water (to thin out)
- 1 tbsp lime juice or lemon juice
- 1 clove garlic finely minced
- 1/2 - 1 tsp maple syrup or agave syrup
- 1/4 tsp onion powder
- 1/4 tsp salt (or more to taste)
- 1/8 tsp black pepper (or more to taste)
- 1/8 tsp ground cumin (optional)
- 1/2 tsp hot sauce (optional)
Ingredients
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Instructions
- Preheat oven to 375°F, wash potatoes. Start making vertical cuts width-wise through the potatoes. Make sure not to cut all the way through, it helps to put chopsticks beside the potato (one from each side). Place sliced potatoes on a baking sheet, then brush the sliced tops with some oil (that's optional but they will be more crispy), and add salt and pepper to taste. You can add rosemary, cumin, thyme, paprika, and garlic as well. Bake in the oven for about 50-60 minutes until crispy.
- Chop your veggies and arrange them on a plate or in a bowl
- Mix the ingredients for each sauce in small bowls with a whisk and place them on the plate
- Enjoy this vegan lunch bowl while the potatoes are still hot and crispy