Roasted Potatoes & Avocado Salad

Potatoes and peppers are roasted in chicken bouillon and oil then tossed with avocado, lime juice and cilantro for a salad that is an excellent source of fibre.

30 MINS

Cooking Time
10 MINS

Prep Time
6 People

Serves

1 1/2 lbs. (675 g) new potatoes, cut in 2.5 cm pieces
2 small red bell peppers, cut into 2.5 cm pieces
1 Knorr® OXO® 25% Less Salt Chicken Bouillon Sachet
2 Tbsp. (30 mL) oil
2 avocados, chopped
2 Tbsp. (30 mL) lime juice
2 Tbsp. (30 mg) chopped fresh cilantro

Preheat oven to 450°F (230° C).
Toss potatoes, red peppers, Knorr® OXO® 25% Less Salt Chicken Bouillon Sachet and oil in large bowl. Arrange in single layer on baking sheet. Roast 25 minutes or until potatoes are tender. Remove from oven and allow to cool slightly.
Toss warm vegetables with remaining ingredients.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	210.0
Calcium (g)	2.0 %
Carbohydrates (g)	26.0 g
Fat (g)	11.0 g
Fiber (g)	6.0 g
Iron (g)	8.0 %
Protein (g)	3.0 g
Saturated Fat (g)	1.5 g
Sodium (g)	100.0 mg
Sugar (g)	2.0 g
Trans Fat (g)	0.0 g

TIP: Makes a delicious accompaniment to sliced steak made with the Knorr® Perfect Steak Rub. Sneak more veggies into this salad by adding ½ cup blanched green beans.
Each serving of this salad is a source of iron, and an excellent source of fibre and vitamin C.