November 24th, 2024
Recipes
Crispy Potato Salad Bowl
Valentina P
- Difficulty
•
- Time 15"
Crispy Potato Salad Bowl – a quick meal-in-one salad loaded up with pan-fried warm potatoes, cucumbers, kimchi, avocado, bell pepper, and black beans. Vegetarian and super tasty.
How To MakeDiet Type: Plant-based
Shopping List
- 1 small yukon gold or sweet potato (about 4 ounces)
- 2 small handfuls spinach
- 1/2 cup black beans
- 1/2 avocado, sliced
- 1/4 cup cucumber, sliced
- 1/4 cup bell pepper, diced
- 1/4 cup kimchi
- 2 tablespoons avocado oil, for frying
- olive oil and lemon juice, to taste
Instructions
- Step 1: Slice the potato very thin, about 1/8-inch to 1/4-inch slices. Heat the avocado oil in a skillet over medium-high heat. Add the potato slices in a single layer and sprinkle with salt. Fry the potatoes on both sides until they are crispy and golden, about 5 minutes total. A fork should easily pierce the potatoes. Place the fried potatoes on a paper towel lined plate.
- Step 2: Build each salad with the spinach and top with the warm potatoes, black beans, avocado, cucumber, bell pepper, and kimchi.
- Serve: Drizzle with olive oil, lemon juice, and a pinch of salt. Enjoy.
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
Crispy Potato Salad Bowl
PT15M 1 small yukon gold or sweet potato (about 4 ounces) 2 small handfuls spinach 1/2 cup black beans 1/2 avocado, sliced 1/4 cup cucumber, sliced 1/4 cup bell pepper, diced 1/4 cup kimchi 2 tablespoons avocado oil, for frying olive oil and lemon juice, to taste Gluten Free Paleo Vegan 1 Servings
Ingredients:
