This healthy vegan lunch bowl with Hasselback potatoes is filling, easy to make and delicious. The buddha bowl is rich in plant-based protein, gluten-free and grain-free. Two easy and tasty sauce recipes included
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Vegan lunch bowl with Hasselback potatoes

This healthy vegan lunch bowl with Hasselback potatoes is filling, easy to make and delicious. It's rich in plant-based protein, gluten-free and grain-free. Two easy and tasty sauce recipes included
Course Main Course, Salad
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2
Calories 527kcal
Author Michaela Vais

Ingredients

Vegan lunch bowl

  • 1 pound mini potatoes (450 g)
  • 3 cups lettuce chopped
  • 1 cup kidney beans cooked
  • 1/2 cup corn
  • A couple of cherry tomatoes
  • 1 small cucumber
  • 1/2 carrot (peeled with a peeler into ribbons)
  • 4-5 tbsp shredded red cabbage
  • 1 tbsp olive oil to brush the potatoes
  • Salt and pepper to taste

Spicy tomato sauce

Tahini sauce

Instructions

  • Preheat oven to 375°F, wash potatoes. Start making vertical cuts width-wise through the potatoes. Make sure not to cut all the way through, it helps to put chopsticks beside the potato (one from each side). Place sliced potatoes on a baking sheet, then brush the sliced tops with some oil (that's optional but they will be more crispy), and add salt and pepper to taste. You can add rosemary, cumin, thyme, paprika, and garlic as well. Bake in the oven for about 50-60 minutes until crispy.
  • Chop your veggies and arrange them on a plate or in a bowl
  • Mix the ingredients for each sauce in small bowls with a whisk and place them on the plate
  • Enjoy this vegan lunch bowl while the potatoes are still hot and crispy

Notes

The recipe serves 2 people. The nutrition facts are for one serving, including the sauces
 

Nutrition

Calories: 527kcal | Carbohydrates: 66g | Protein: 17.9g | Fat: 16.5g | Saturated Fat: 2.4g | Sodium: 1079mg | Fiber: 17.6g | Sugar: 17.5g