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There are some days when I just don’t want to eat leftovers for lunch. Those days I tend to open the fridge and get creative. Potatoes are one of my favorite foods because you be entirely creative when incorporating them into dishes. They work well for breakfast, lunch and dinner and in some crazy universe, you can probably find a way to stick them into dessert. But for now, let’s talk lunch!
I had avocados ripening on the kitchen counter, garden tomatoes on the windowsill, scallions in the backyard – oh, and a five pound bag of potatoes. I used all of those flavors to create a Mexican-inspired potato bowl that was SO delicious and satisfying! I would love to try this again with sweet potatoes.
Potato Wedge Lunch Bowl
Ingredients
- 2 small potatoes cut into wedges
- 1 small tomato cut into chunks
- 1 small avocado cut into chunks
- shredded Mexican cheese
- Cajun Blackening Seasoning or similar
- 1 scallion chopped
- hot sauce
Instructions
- Preheat oven to 350º.
- Spray a lined baking sheet with cooking spray.
- Spread your potato wedges evenly on the baking sheet and sprinkle with Cajun seasoning.
- Spray potatoes with cooking spray and cook in oven for 30-45, or browned.
- Place cooked potatoes into a bowl and sprinkle Mexican cheese over them.
- Let cheese melt down and then top with tomatoes, avocado, scallions and hot sauce.
Did you make this Potato Wedge Lunch Bowl recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
