The Ultimate Mediterranean Bowl with Greek Potatoes
Ingredients
- 5 pounds potatoes
- 1 cup vegetable stock
- 1/4 cup oil
- 1/4 cup lemon juice
- 1 tbsp oregano, dry leaves
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1 tbsp vegan butter (optional)
- 1 – 2 red peppers, roasted
- 1/2 cup almonds
- 2 cloves garlic
- 1/2 cup whole peeled san marzano tomatoes, canned
- 1/4 cup sun-dried tomatoes (in oil)
- 2-4 tsp harissa (to taste)
- 2 tbsp sherry vinegar
- 1 tsp smoked paprika
- 1/4 – 1/2 cup parsley
- 1 cucumber, cut into quarters (chunks)
- 1 handful parsley
- lemon juice, vinegar, oil, s&p
- 10 – 12 cherry tomatoes, halved
- 1 avocado, sliced
- olives, black or green
- brown rice (optional)
Preparation
Pre heat oven to 400 f make vegetable stock (i use this one)
Greek roasted potatoes 3-5 pounds of potatoes, i used the small (mini) potatoes and cut the bigger ones in half, but the original recipe uses russets, cut in half lengthwise and then into wedges
Place in large roasting pan and cover with remaining ingredients (vegetable stock to sea salt), toss well to incorporate
Place pan in pre-heated oven, tightly covered, for 30 minutes
Remove lid, stir well, and continue to cook for an additional 20-30 minutes (depending on how large your potatoes are)
If you want the potatoes a little crispier, add the butter and broil for the last minute or two
Roasted red pepper harissa sauce combine all ingredients in the bowl of a food processor and pulse until desired consistency is reached
You can use fresh tomatoes instead of canned, and jarred roasted red peppers instead of roasting your own but this will change the flavour somewhat
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