Hasselback Potatoes Rainbow Beet Bowl |
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
- Hasselback:
- 4 small potatoes
- 5-6 tbsp chickpea water
- ½ tsp garlic powder
- Spices of your choice as thyme, dill, chili, salt
- Veggies:
- ½ courgette, spiralized
- ¼ avocado, sliced
- ½ purple-orange carrot, julienned
- 1 handful lamb’s lettuce, washed
- Juice of ½ lemon
- 1 tbsp tamari sauce
- Toppings:
- Coloured beets, pomegranate seeds, buckwheat groats, spring onions, black sesame, sprouts, beet hummus and basic hummus
- Hasselback:
- Get the recipe here
- Veggies:
- Place the salad, courgette noodles and your other vegetables on a plate. Drizzle with lemon juice and tamari sauce.
- Take golden brown Hasselbacks and place on salad. Top with your favourite toppings and serve with your two kind of hummus.
- YUUUM!
Recipe by Annelina Waller at https://annelinawaller.com/hasselback-potatoes-rainbow-beet-bowl/
3.5.3208