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Roasted Potatoes & Avocado Salad

Flavourfully Wholesome
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  • 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) Becel® Oil
  • 2 avocados, chopped
  • 2 Tbsp. (30 mL) lime juice
  • 2 Tbsp. (30 mg) chopped fresh cilantro

NUTRITIONAL INFORMATION

 

Amount per serving

Calories210
Total Fat11g
Saturated Fat1.5g
Trans Fat0g
Cholesterol0mg
Sodium100mg
Total Carbs26g
Dietary Fiber6g
Sugars2g
Protein3g
Calcium2%
Iron8%
Vitamin C100%
Vitamin A15%

  • 1 Preheat oven to 450°F (230° C).
  • 2 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.
  • 3 Toss warm vegetables with remaining ingredients.
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.