Roasted Potatoes with Veggie Salad
Ingredients
- white potatoes
- coconut oil
- spinach
- arugula
- cucumber
- grape tomatoes
- hemp hearts
- sunflower seeds
- pumpkin seeds
- simple tahini dressing
Spices
- Italian seasoning
- salt
- pepper
- paprika
- garlic powder
- onion powder
Preparation
Add chopped peeled potatoes to a pot of cold water, bring to a boil, and cook for 5-7 minutes until a fork can pierce them but they are not fully soft.
Preheat oven to 425°F. Place the potatoes on a baking sheet with a non-stick mat, add coconut oil and spices, mix well, and bake for 25-30 minutes until crispy edges form.
While the potatoes are cooking, prepare the salad by combining spinach, arugula, cucumber, grape tomatoes, hemp hearts, sunflower seeds, and pumpkin seeds.
Plate the meal with half as salad and half as roasted potatoes, add the simple tahini dressing, and top with hemp hearts.
