Hot and Sour Middle Eastern Potato Nourish Bowl
Ingredients
- 2 cups potatoes, cubed
- 2 tablespoons avocado oil
- 1 cup parsley, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne
- Salt and pepper to taste
- Asparagus
- Cauliflower
- Chickpeas
- Avocado
- Za'atar
- Coriander
- Sumac
- Dukkah
- Fresh lime juice
Preparation
In a bowl, combine the cubed potatoes with 1 tablespoon oil and 1 teaspoon salt, stir, then air fry at 360°F for about 20 minutes or alternatively deep fry or roast the potatoes.
In a pan, heat the remaining tablespoon of oil on medium low, add garlic, and cook until lightly golden, about 1 minute.
Add parsley and cook until wilted, about 1 minute, then add all seasonings and potatoes and cook for a couple of minutes, ensuring potato cubes are well coated.
Remove from heat, add lemon juice and salt and pepper if needed, and give everything a final toss.
Additional components
Sauté asparagus with za'atar in a pan until tender.
Brown cauliflower in a cast iron skillet with coriander and sumac until golden.
Air fry chickpeas seasoned with dukkah until crispy.
Smash avocado with fresh lime juice and salt.
Assemble the nourish bowl by combining the prepared potatoes, asparagus, cauliflower, chickpeas, and avocado in a bowl and serve.
