There are so many ways to do a potato salad and I love them as a simple meal or alongside a colorful veggie barbecue on warmer days. In this recipe the potatoes are roasted instead of steamed which makes it a hearthy lunch or dinner. Add in the cannellini beans and you have a wholesome plant-based meal with complex carbs, lots of fiber and plant-protein.
Serves four.
Ingredients: (preferably organic)
- 1 kg new potatoes, washed & halved
- 2 tbsp olive oil
- pink Himalayan salt, to taste
- 2.5 cups green beans, washed & trimmed
- 1 can cannellini beans, drained & rinsed
- ½ cup vegan pesto
- a handful basil, for garnish
Directions:
01. Pre-heat the oven to 200 degrees and spread the potatoes on a parchment paper lined baking sheet. Season with olive oil and pink salt and bake for 30 minutes until golden.
02. Meanwhile, cook the beans in a steamer or salted water for 10 minutes until tender.
03. When the potatoes are done, arrange everything on a platter: roasted potatoes, green beans and cannellini beans. Sprinkle with pesto and garnish with fresh basil. Enjoy!
