Author Notes
This is an interesting variation on the zucchini noodle theme. It is infinitely adaptable - simply mix up the beans, garnishes, and sauce you use - but always tasty and refreshing. Furthermore, it is a well-balanced meal, featuring an excellent combination of carbohydrates, protein, fat, and flavor. To make more servings, simply double, triple, or quadruple the recipe as necessary. —Elisabeth
Ingredients
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1
large carrot
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1
small cucumber, julienned
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1
handful of cilantro leaves, minced
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1 1/2 tablespoons
salsa
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1/2 cup
cooked chickpeas or black beans
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4
baby red potatoes, thinly sliced
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1 teaspoon
coconut oil
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salt and pepper
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1
mini bell pepper, preferably yellow, cut into slivers
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1/4
avocado, peel removed, cut into cubes
Directions
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Preheat the oven to 425 degrees Fahrenheit. Line a small baking sheet with parchment paper. Dump the sliced red potatoes onto the sheet and rub with coconut oil. Sprinkle with salt and pepper. Spread out into a single layer. Roast for 20 - 25 minutes.
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Meanwhile, using a vegetable peeler, shave the carrot into thin ribbons. Place the shavings into a serving bowl or onto a plate (however you would prefer to eat the salad.)
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Mix in the cucumber, cilantro, salsa, and chickpeas or black beans. When the potatoes are ready, add those in, too. Garnish with the bell pepper and avocado. Serve!
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