Mediterranean Crispy Potato Salad
Ingredients
- 10 baby potatoes cut into quarters lengthways
- 1 can artichokes chopped into quarters
- 10 cherry tomatoes chopped into quarters
- 1 can cannellini or white beans drained
- 1 medium ripe avocado
- 2 tsp paprika
- Salt and pepper to taste
- 2 tbsp Olive oil
For the Tzatziki:
- 1 cup vegan Greek unsweetened yogurt
- 1/2 cup fresh chopped dill
- 1/2 cup fresh chopped mint
- 1 tsp salt1/2 tsp pepper
- Juice of 1 lemon
For Garnish
- 1/4 cup Roasted and salted sunflower seeds
- EVOO ( I used a lemon infused olive oil)
Instructions
1. Preheat your oven to 425F.
2. In a bowl add in your potatoes, and a combination of the spices and olive oil. Place into a baking tray and repeat the same thing with the artichokes and white beans.
3. Place baking tray into oven for 30-40 minutes till beans are crispy and potato’s are cooked on the inside and crispy in the outside
4. Meanwhile, pop your mask on and prepare your tzatziki by adding all ingredients into a bowl and mix
5. In a cute bowl plate up your dip top with roasted veggies and garnish with sunflower seeds and EVOO
6. Say a prayer of gratitude and eat with JOY 🌸
Mediterranean Crispy Potato Salad
Reviews
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.