Last night’s typical dinner at my place.
I like to do these little post to give you an idea of how I eat most nights. It may help you come up with your own ideas for fast and easy dinners.
The avocado potato salad was super easy!
Ingredients *1 lb of baby red potatoes, *1 Avocado, *2 Tbsp Olive Oil, *1 Tsp Garlic Powder, *1 Tsp. Parsley, *1 Tsp Basil, *1 Tsp. Oregano, *1 Tsp Thyme, *1/8 Tsp Sea Salt, *Pepper to Taste.
–Steam or Boil red potatoes until soft.
-In a mixing bowl toss the potatoes, olive oil, garlic powder, parsley, basil, oregano, thyme, salt, and pepper together.
-Chop one whole avocado and mix it in. –side note *I wasn’t too fond of the taste of the baked avocado. Next time I will add the avocado after the potatoes are baked.
-Preheat the oven to 350 degrees
-Bake the salad for 15-20 minutes or until the potatoes are golden.
While the potatoes were baking, I prepared the sweet sesame green beans.
You can find the recipe here. They are my favorite.
After the avocado potato salad is done, remove it from the pan and add it to a bowl. Allow it to cool.
I think it would be really good to add some kind of Greek yogurt dill sauce over the salad next time!
I paired my sides with two Boca Vegan veggie burgers. I threw them on the pan with the potatoes and baked them for about 12 minutes.
I hope you like my typical dinner night post 🙂 If so, I’ll keep them coming!