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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.

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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.

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-Preheat the oven to 350 degrees

-Bake the salad for 15-20 minutes or until the potatoes are golden.

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While the potatoes were baking, I prepared the sweet sesame green beans.

You can find the recipe here. They are my favorite.

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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!

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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.

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I hope you like my typical dinner night post 🙂 If so, I’ll keep them coming!