Hasselback Potatoes Rainbow Beet Bowl
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
  • Hasselback:
  • 4 small potatoes
  • 5-6 tbsp chickpea water
  • ½ tsp garlic powder
  • Spices of your choice as thyme, dill, chili, salt
  • Veggies:
  • ½ courgette, spiralized
  • ¼ avocado, sliced
  • ½ purple-orange carrot, julienned
  • 1 handful lamb’s lettuce, washed
  • Juice of ½ lemon
  • 1 tbsp tamari sauce
  • Toppings:
  • Coloured beets, pomegranate seeds, buckwheat groats, spring onions, black sesame, sprouts, beet hummus and basic hummus
Instructions
  1. Hasselback:
  2. Get the recipe here
  3. Veggies:
  4. Place the salad, courgette noodles and your other vegetables on a plate. Drizzle with lemon juice and tamari sauce.
  5. Take golden brown Hasselbacks and place on salad. Top with your favourite toppings and serve with your two kind of hummus.
  6. YUUUM!
Recipe by Annelina Waller at https://annelinawaller.com/hasselback-potatoes-rainbow-beet-bowl/