Cheesy Potato Rounds With Fresh Veggies
Grilled veggies on red potato rounds and topped with cheese
Ingredients
- 3 red potatoes medium to large sized
- 1 cup broccoli florets cut really small
- ¼ cup carrots finely cut
- ¼ cup sweet corn
- ¼ cup eggplants finely cut
- ½ red bell pepper finely cut
- 1 tsp garlic freshly grated
- ¼ cup avocado finely cut
- ¼ cup red onions finely chopped
- ½ cup almond milk for dipping
- 1 tsp flax seed meal
- 2 Tbsp Jalapeno finely chopped (optional)
- ½ cup cheddar cheese shredded
- ½ tsp sea salt (or to taste)
- 1 tsp dried oregano
- 1 tsp black pepper freshly ground
- 1 Tbsp extra virgin olive oil
Instructions
Baking the potatoes
- Preheat the oven to 350 degrees
- Wash the potatoes thoroughly
- Wrap the potatoes in foil
- Pierce the foil with a fork in 5 different areas
- Bake the potato for about 10 minutes. They should be undercooked
Cooking the vegetables
- While the potato is baking, prepare the vegetables
- In a stir fry pan, add the olive oil and heat for about 30 seconds
- Add the garlic and saute it for 20 seconds on medium heat
- Add all the veggies except the avocado and red onions
- Add the oregano, salt and black pepper
- Fry them for about 10 minutes
- Remove from heat and set aside
Preparing the almond milk
- In a mixing bowl, add the almond milk
- Add the flax seed meal
- Use a whisk and mix well. Whisk until frothy
- Set aside
Bringing together the Potato Rounds
- When the potatoes have cooled down, remove the foil
- Cut the potatoes into ½" thick rounds. Leave the potato skins on
- Spray a baking tray with vegetable spray
- Dip the potato round in the almond milk mixture
- Spread out the potato rounds
- Top the potatoes with stir fried veggies
- Add the avocado and red onions
- Top with the shredded cheese
- Place the baking tray in the oven
- Bake for about 10 minutes or until all the cheese is melted
Notes
I went easy on the cheese, but, you can put more cheese if you require