This morning I had to decide what to make for lunch and didn’t feel very inspired. And what to do when not inspired? Yes… you go on Pinterest ; ) On my “Love The Veggies” board I allready collected so many pictures of tasty looking meals and this morning a picture of a Warm Butternut Squash Salad caught my attention in particular. I still have a couple of butternut squashes left from our garden, so it seemed like a great idea. I added some more vegetables and made some changes to the recipe and this is what came out of it:
Warm Potato Salad
With butternut squash, chickpeas and potato
It tasted wonderful and made me warm up from inside. These days have been freezing, so a warm dish like this is perfect for the winter.
Warm Potato Salad (Vegan)
Serves 4
- 400g potatoes, washed and diced (I leave the skin on)
- 1 medium butternut squash, peeled, seeded and diced
- 1 medium garlic clove, finely chopped
- 2 tbsp olive oil
- salt
- 1/2 tsp paprika powder
- 1/2 tsp curcuma
- 1 small red onion, finely chopped
- 1 red pepper, diced in small pieces
- 1 can of chickpeas, rinsed
- 1 handfull of cilantro, finely chopped
Dressing
- 1 medium garlic clove, finely chopped
- juice of one lemon
- 3 tablespoons well-stirred tahini
- 2 tablespoons water
- 2 tablespoons olive oil, plus more to taste
- salt to taste
- dash of agave syrup
Mix butternut squash, potatoes, garlic, paprika powder, curcuma, salt and olive oil and roast them on a baking sheet for about 20 minutes at 390°F/200C° until soft. Meanwhile prepare the dressing by blending all the ingredients with a food processor. Add salt and olive oil if needed.
When vegetables are roasted, mix them together with the rest of the vegetables and the dressing and sprinkle with cilatro. Serve warm.
Creamy and flavorful!
