ROASTED POTATO AVOCADO BUDDHA BOWLS RECIPE

ROASTED POTATO AVOCADO BUDDHA BOWLS RECIPE

INGREDIENTS

To Make the Roasted Potatoes
  • 2 russet potatoes
  • 1 tbsp extra virgin olive oil (or avocado oil)
  • 1 tsp cornstarch
  • generous sprinkle of garlic powder, sea salt and black pepper
  • pinch of chili powder (optional)
For the Bowls (per bowl)
  • 1/2 an avocado
  • 2 cups chopped lettuce (or greens of choice)
  • 1 cup chopped cucumber
  • 1 peeled and roughly grated carrot
  • 1 small peeled and roughly grated beet
  • 1 tbsp tahini
  • squeeze of fresh lemon juice
  • sea salt and black pepper
INSTRUCTIONS
  1. Pre-heat the oven to 425 F.
  2. Cut the potatoes in half and score in a criss-cross pattern with a knife.
  3. Mix the oil with the cornstarch in a small dish and then rub all over the potatoes.
  4. Sprinkle the cut-side of each potato with a generous amount of garlic powder, salt and pepper and if desired, a pinch of chili powder.
  5. Spray a baking tray with a non-stick cooking spray or use a silicone baking mat, then place the potato halves face down on the tray.
  6. Roast for 30-40 minutes until you can pierce all the way through them with a fork or knife.
  7. To assemble the buddha bowls, start with the lettuce then top each with half a roasted potato and desired amount of chopped cucumber, grated beet and carrot, avocado and tahini. Finish with some fresh lemon juice, salt and pepper, if desired, and enjoy.
Recipe source: runningonrealfood

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