Step 1 / 6
Preheat the oven to 375 degrees F and wash the potatoes.
Vegan lunch bowl with Hasselback potatoes
Ingredients (for 2 servings)
- 1 lb — Mini Potatoes
- 3 cup — Lettuce
- 1 cup — Cooked Kidney Beans
- ½ cup — Corn
- 1 handful — Cherry Tomatoes
- 1 whole — Cucumber
- ½ whole — Carrot
- 4 tbsp — Shredded Red Cabbage
- 1 tbsp — Olive Oil
- 1 pinch — Salt and Pepper
- 2 tbsp — Tomato Paste
- 4 tbsp — Water
- ½ tbsp — Hot Sauce
- 1 tsp — Balsamic Vinegar
- ½ tsp — Coconut Sugar
- ¾ tsp — Onion Powder
- ⅓ tsp — Garlic Powder
- ⅓ tsp — Ground Oregano
- 2 tbsp — Tahini
- 1 tbsp — Lime Juice
- 1 clove — Garlic
- ½ tsp — Maple Syrup
- ⅛ tsp — Ground Cumin