Roasted Potato Mushroom Protein Salad

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PREP TIME: 15 Minutes

COOKING TIME: 30 Minutes

We have been eating a lot of junk food lately, so I am trying to squeeze in at least one salad lunch menu during the week. Our salad recipe always had carrots and quinoa but today I did not want to have quinoa (I made quinoa Adai last night – thought it will be quinoa overload 😉). Had red potatoes and mushrooms so wanted to try oven roasted potatoes and mushrooms. As potato and Mushroom has different cook times, I had to bake each separately, but it was worth it. The potatoes with the garlic tasted so good and the mushrooms were a hit with my son as he loves mushrooms. He is not a big fan of spicy food, so I seasoned it with just dried basil and salt. You could add crushed black pepper for a spicier version.

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Ingredients – Roasted Potatoes

Potato – 2 (250 grams)

Garlic – 3 cloves finely chopped

Salt – As required

Crushed black pepper – ½ teaspoon

Olive oil – 2 teaspoons

Ingredients – Roasted Mushrooms

Mushroom – 15 (washed & quartered)

Salt – As required

Dried Basil – 1/4 teaspoon

Olive oil – 2 teaspoons

Ingredients – Other

Cooked Chickpeas – 300 grams

Cooked Edamame – 200 grams

Beetroot – 1 chopped

Tomato – 1 chopped

Olives – 15 chopped (I used almond stuffed Olives)

Salt & Pepper – to taste

Procedure – Oven roasted garlic potatoes

STEP 1: Preheat the over to 400 degrees F

STEP 2: Peel and cut the potatoes (better if there is consistency in size for evenly baked potatoes). Toss in the chopped garlic, salt, pepper and olive oil. Mix well so the salt and pepper are coated well.

STEP 3: Prepare the baking sheet lined with parchment paper. Spread out the potatoes in the baking sheet and bake for 15 to 17 minutes by flipping the tray at about 10 minutes. It took 17 minutes for me to achieve the consistency in the picture.

Procedure – Oven roasted mushrooms

STEP 1: Preheat the over to 400 degrees F

STEP 2: Wash and cut the mushrooms into quarters. Add in the olive oil, salt and basil. Mix well so the salt and dried basil are coated well on all the mushroom pieces.

STEP 3: Prepare the baking sheet lined with parchment paper. Spread out the mushrooms in the baking sheet and bake for 10 – 12 minutes by flipping the tray at about 5 minutes. It took 12 minutes for me to achieve the consistency in the picture.

Procedure

STEP 1: Soak the chickpeas for 6 hours and pressure cook for 2 whistles. I only soaked the chickpeas for 3 hours so used the instant pot pressure cook mode and set the time to 7 minutes.

STEP 2: Chop the beetroot, tomato and olives.

STEP 3: Cook the edamame in the microwave or stove top. I used the stove to cook the frozen edamame and it took me about 10 minutes.

STEP 4: All done!!! In a serving bowl add in all the vegetables, salt and crushed pepper.

Bon Appétit 😊

Tip: You could also add a teaspoon of lemon juice//cayenne pepper or roasted cumin powder//chopped coriander leaves//a teaspoon of maple syrup for enhanced flavors (maple syrup for the luxurious flavor a.k.a sugar dose for the day😉)

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