No-hassle hasselback bowlwith hasselback potatoes AND avocados!!! Did you notice…
?No-hassle hasselback bowl?with hasselback potatoes AND avocados!!! Did you notice??Hi friends:) After a week of cell phone detox?my brain is no longer fried ?. How are you all doing? Still on vacation but now with cell phone access! Thank you to all that shared my 10K in your stories ?. Thank you to my 10k followers??. More on that in my next post. Today I’m sharing this bowl I made for lunch just before vacation. Hasselbacks with roasted berbere spiced garbanzos, zoodles, toasted sesame tomatoes, mixed baby greens and vegan mayo. Who wants to share? Oops…all gone?…about a week ago!!
?Recipe thyme crusted hasselbacks: scrub 4 large potatoes and dry. Peel. Lay a chopstick down lengthwise along side of potato and cut slits 1/4-1/8 inch wide down to chopstick level along potato. Do this for all 4. Place potatoes on baking sheet and brush generously (tops and bottoms) with extra virgin olive oil + sprinkle with salt, pepper and a generous amount of fresh thyme leaves. Roast at 425F about 30 minutes. Remove from oven and brush again with more extra virgin olive oil, trying to get some into the slits. Roast for about another 30 minutes until edges are crispy and middle is easy to pierce with pairing knife. ?Roasted berbere spiced chickpeas: In a large bowl, combine 2 cups cooked chickpeas, 2 tbsp extra virgin olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp sweet paprika, 2 tsp bebere seasoning, salt to taste. Roast on parchment-lined baking sheet at 400F about 15-20 minutes, giving them a good shake half way through.
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