Roasted Baby Potatoes and Spinach Bowl
Ingredients
- Baby potatoes
- 4 whole garlic cloves
- Olive oil
- Pinch of pink Himalayan salt
- Garlic powder
- Ground pepper
- Chopped baby spinach
- Grape tomatoes
Tahini dressing
- 1 tablespoon tahini
- 1.5 tablespoons nutritional yeast
- 1 teaspoon umami seasoning sauce
- 2 tablespoons water
Preparation
Preheat the oven to 425°F
Coat the baby potatoes and garlic cloves with olive oil, a pinch of pink Himalayan salt, garlic powder, and ground pepper.
Roast them in the oven for 30 minutes.
Cook the chopped baby spinach in a non-stick pan over medium-high heat for 2-3 minutes.
Mix 1 tablespoon tahini, 1.5 tablespoons nutritional yeast, 1 teaspoon umami seasoning sauce, and 2 tablespoons water to make the dressing.
Halve the grape tomatoes.
Serve everything in a bowl with the dressing.
