- 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
Amount per serving
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.