Ingredients
Crispy Spiced Potato Chunks
- 2 large Sweet/Russet Potatoes
- 1 tbsp Avocado Oil
Seasoning Blend
- 1 tbsp Nutritional Yeast
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Chili Powder
- 1 tsp Sweet Paprika
- 1/2 tsp Cumin
- 1/2 tsp Turmeric
- Salt to taste
Protein Avocado Dip
- 1 ripe Avocado
- 1/2 block Extra-firm Tofu
- 2 large handfuls of Spinach
- 1 juice of Lime
- 1 Jalapeno Pepper
- 2 cloves Garlic
- 1 tsp Onion Powder
- Salt to taste
- Fresh Cilantro optional
Instructions
- Preheat oven to 425 F/220 C.
- Peel (or wash if organic) potatoes and cut into large chunks.
- Add them to a bowl and drizzle avocado oil on top.
- Toss and massage potatoes until they are evenly coated.
- Repeat same step with the seasoning blend. (I add all spices to a small bowl first and combine them before adding it to the potatoes)
- Spread coated potato chunks on a lined baking sheet and bake for 30 minutes, take them out of the oven to give them a good stir and bake for another 25 minutes. (You can add another 5 min here if they aren’t crispy enough)
- In a small food processor blend up all ingredients for the avocado dip until smooth. Refrigerate until use.