A delicious and satisfying salad featuring crispy roasted potatoes, vegan nacho sauce, and a medley of colorful and flavorful toppings. Perfect for a hearty and flavorful meal.
Ingredients: 4 large potatoes, washed and diced. 2 tablespoons olive oil. 1 teaspoon paprika. 1 teaspoon garlic powder. Salt and pepper to taste. 1 cup vegan nacho sauce. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup pickled jalapeos, sliced. 1/4 cup black olives, sliced. 1/4 cup green onions, chopped.
Instructions: Preheat your oven to 425F 220C. In a large bowl, toss the diced potatoes with olive oil, paprika, garlic powder, salt, and pepper until well coated. Spread the seasoned potatoes in a single layer on a baking sheet and bake for 25-30 minutes, or until they are crispy and golden brown, flipping them halfway through. While the potatoes are baking, prepare the vegan nacho sauce according to the package instructions or your preferred recipe. Once the potatoes are done, remove them from the oven and let them cool slightly. To assemble the salad, place the crispy potatoes on a serving platter or individual plates. Drizzle the vegan nacho sauce over the potatoes. Sprinkle cherry tomatoes, red onion, fresh cilantro, pickled jalapeos, black olives, and green onions on top. Serve immediately and enjoy your crispy potatoes with vegan nacho sauce salad!
Harley R















