November 14th, 2024
Recipes
Rosemary Potato and Mushroom Salad
Valentina P
- Difficulty
•
- Time 30"
An easy sheet pan meal with rosemary roasted potatoes, mushrooms, sausage, bell pepper, and avocado over fresh greens. Drizzle with olive oil and dig in.
How To MakeDiet Type: Classic
Shopping List
- 1 pound yukon gold or red potatoes (Note 1)
- 8 ounces cremini mushrooms, sliced
- 3 chicken sausages or vegan sausages, sliced
- 3 handfuls spring mix or spinach
- 1 bell pepper (any color), diced
- 1 avocado, sliced
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1/2 tablespoon dried rosemary (or 1 tablespoon fresh)
- 1/4 teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 420 degrees F.
- Step 2: Thinly slice the potatoes into 1/4 inch rounds. Place the sliced potatoes and sliced mushrooms in a mixing bowl and toss with the 1 tablespoons of olive oil, rosemary, garlic powder, salt, and pepper. Pick out the potatoes and place in a single layer on a baking sheet. Roast the potatoes for 10 minutes.
- Step 3: After 10 minutes, remove the potatoes from the oven and gently flip them over with a spatula (if you let them cool for a few minutes they will flip more easily). Add the sliced seasoned mushrooms and the sliced sausages to the baking sheet (or place on another sheet if there isn't enough room). Put the baking sheet(s) back in the oven for another 8 to 10 minutes, or until the potatoes and fork tender and the sausages are fully cooked.
- Serve: Assemble the bowls evenly with the greens, diced bell pepper, avocado, and the warm mushroom mix. Drizzle with olive oil, salt, and pepper to your liking. Enjoy immediately.
Recipe Notes
Note 1: Use sweet potatoes for a paleo-friendly option.
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What you should eat next
Rosemary Potato and Mushroom Salad
PT30M 1 pound yukon gold or red potatoes (Note 1) 8 ounces cremini mushrooms, sliced 3 chicken sausages or vegan sausages, sliced 3 handfuls spring mix or spinach 1 bell pepper (any color), diced 1 avocado, sliced 2 tablespoons extra-virgin olive oil (plus more for drizzling) 1/2 tablespoon dried rosemary (or 1 tablespoon fresh) 1/4 teaspoon garlic powder salt and pepper, to taste Gluten Free Paleo Vegan 3 Servings
Ingredients:
