Healthy Roasted Potato Salad
This Healthy Roasted Potato Salad is a fun plant-based twist on traditional potato salad. It combines roasted potatoes, crispy chickpeas, and an array of veggies and is all tossed in a large salad bowl with a smoked vegan aioli. It's a burst of flavor in every bite!
Servings: 6 servings
Calories: 337kcal
Ingredients
- 1 pound of yukon gold or red skinned potatoes, sliced into ¼'-⅛' rounds
- Salt to taste
- Black pepper to taste
- ½ pound of crimini mushrooms, halved or sliced
- 1-2 heads of broccoli, trimmed into small pieces
- 1 bell pepper, any color, thinly sliced
- 1 small yellow or red onion , thinly sliced
- 1 tablespoon of balsamic vinegar
- 1 ½ cups of cooked chickpeas, drained and rinsed if from can
- ½ teaspoon of chili powder
- ½ teaspoon of cumin, ground
- ¼ teaspoon of smoked paprika
Smoked Paprika Aioli
- 1 cup of vegan mayo of choice
- 1 garlic clove, peeled
- ½ teaspoon of smoked paprika
- Salt and pepper to taste
- 1 tablespoon of fresh lemon juice
Instructions
- Heat grill to medium-high heat (or oven to 450 degrees) and wrap your potato slices in foil packets, drizzled with medium-high heat oil (avocado, grape seed, sunflower) and sprinkled with salt and pepper. Toss to coat and close foil tightly. If baking in the oven, spread seasoned potato slices on metal baking sheets as evenly as possible. Cook for 15 minutes, give or take, until the bottom of the potatoes are browning. Toss if necessary, or flip over packets and cook another 5 minutes until all are fork tender.
- While potatoes are cooking, cook all veggies in a skillet with a bit of oil, water, or broth until brightly colored and tender, about 5 minutes. Season with salt and pepper and a drizzle of balsamic vinegar, and set aside.
- Place drained chickpeas in a skillet or on a tray on the grill and toss with a drizzle of oil, and coat with chili powder, cumin, and smoked paprika. Let cook on all sides, occasionally shaking until browning and very crispy. Season to taste with salt and pepper and set aside.
- Place all ingredients for aioli into a blender and blend for 10 seconds until creamy. You can also chop the garlic finely and mix it by hand.
- Pile everything into a bowl and top with aioli, or spoon it into vegan tacos, burritos, or wraps and enjoy!
Notes
- Use the right potatoes. Starchy potatoes are better than waxy potatoes for their creamy interior and crispy exterior.
- Cut the potatoes evenly. This will help them cook through evenly and make a uniform potato salad.
- Add your favorite ingredients. We love to add chickpeas and sautéed mushrooms, broccoli, and bell pepper for a plant-based twist on traditional potato salad, but don't be afraid to use your favorite vegetables and potato salad add-ins.
Nutrition
Calories: 337kcal | Carbohydrates: 21g | Protein: 6g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 381mg | Potassium: 637mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1434IU | Vitamin C: 118mg | Calcium: 79mg | Iron: 2mg
