Crispy Oven Potato Salad Bowl
This Crispy Oven Potato Salad Bowl combines perfectly roasted potatoes with fresh seasonal vegetables and a zesty dressing for a delightful meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Cuisine: Fusion
Ingredients
Scale
- 500 g potatoes (about 5 medium-sized)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sweet paprika powder
- 1/2 teaspoon hot paprika powder
- Salt (to taste)
- Pepper (to taste)
- 2 handfuls mixed salad
- 10 cherry tomatoes
- 1 avocado
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 clove garlic (pressed or finely chopped)
- 1 teaspoon honey
- Salt (to taste)
- Pepper (to taste)
Instructions
- Peel the potatoes, cut them lengthwise into quarters, and chop into uniform cubes. Place in a bowl, add olive oil, sweet paprika, and hot paprika. Mix well and spread on a baking sheet lined with parchment paper. Bake at 200 degrees Celsius for 25 minutes, turning halfway through.
- Wash and dry the mixed salad. Cut cherry tomatoes in half. Cut the avocado, remove the pit, scoop out the flesh, and slice into strips.
- In a small bowl, mix lemon juice, olive oil, garlic, and honey until well combined. Adjust seasoning as needed.
- Remove potatoes from the oven and season with salt. In a large bowl, layer the salad, cherry tomatoes, avocado, and top with crispy potatoes. Drizzle with dressing before serving.
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg