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Crispy Smashed Sprout & Potato Salad
1 u 5 minVoor 4Nutri-Score B€€
B
1 u 5 min
1 u 5 minCrispy Smashed Sprout & Potato Salad
wat u nodig heeft
Ingrediënten
baby potatoes (boiled until soft)Groente en fruit500 g- Brussels sprouts (steamed until soft)Groente en fruit500 g
dried basil (1 tsp)Kruiden en specerijen1 g- dried oregano (1 tsp)Kruiden en specerijen1 g
dried thyme (1 tsp)Kruiden en specerijen1 g- smoked paprika (1/2 tsp)Kruiden en specerijen1 g
- white pepper (1/2 tsp)Kruiden en specerijen1 g
nutritional yeast (4 tbsp)Voorraadkast24 g
olive oil (for roasting)Voorraadkast45 ml
salt (to taste)Kruiden en specerijen5 g
black pepper (to taste)Kruiden en specerijen2 g
unflavoured vegan yoghurt (few tbsp)Zuivel60 ml
lemon (juiced)Groente en fruit1 stuk- fresh parsley (chopped)Groente en fruit15 g
- fresh chives (chopped)Groente en fruit10 g
- crispy onions (for topping)Voorraadkast20 g
- chilli oil (for drizzling)Voorraadkast15 ml
per portie
Voedingswaarden
199kcal
- Koolhydraten
- 26 g
- Eiwitten
- 6 g
- Vetten
- 8 g
wat u gebruikt
Keukengerei
Soeppan
Stoomkoker
Bakplaat
Mengkom
stap voor stap
Bereiding
- Stap 1
Cook the potatoes and sprouts
- Boil the baby potatoes in salted water until soft.
- Steam the Brussels sprouts until soft.
- Drain and let everything cool and dry completely.
- Stap 2
Smash and season
- Place the potatoes and sprouts on a lined baking tray and smash them flat.
- Add the dried basil, oregano, thyme, smoked paprika, white pepper, nutritional yeast, olive oil, salt and pepper and toss to coat.
- Stap 3
Bake until crispy
- Bake at 200 °C for 30-45 min, until golden and crispy.
- Stap 4
Mix the dressing
- Whisk the vegan yoghurt with the lemon juice and the chopped parsley and chives.
- Stap 5
Coat and serve
- Toss the crispy vegetables in the dressing.
- Top with crispy onions, fresh herbs and a drizzle of chilli oil.