Description
A delicious vegan lunch bowl featuring hasselback potatoes.
Ingredients
Scale
- 4 medium potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt to taste
- Fresh herbs for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and dry the potatoes.
- Slice the potatoes thinly, making sure not to cut all the way through.
- Drizzle olive oil over the potatoes.
- Sprinkle garlic powder, paprika, and salt on top.
- Bake for 40-45 minutes until crispy.
- Garnish with fresh herbs before serving.
Notes
- Adjust seasonings to your taste.
- Serve with your favorite vegan dip.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan lunch bowl, hasselback potatoes