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@chan.nak920:

Chan Nak💕
Chan Nak💕
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Monday 02 November 2026 15:34:29 GMT
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Find this recipe in our Pick Up Limes app (link in bio) to scale the amounts, get step-by-step photo instructions, and find detailed nutrition info. Or find it below: INGREDIENTS ~ For 4 servings ~ Roasted potatoes * 26 oz baby potatoes, quartered * 2 Tbsp olive oil * 1 tsp ground cumin * 1 tsp ground coriander * ½ tsp smoked paprika powder * ¾ tsp salt * ¼ tsp ground black pepper Beet yogurt cream * ½ cooked beet† * 1 garlic clove * ½ cup unsweetened soy yogurt * 1.1 oz vegan feta * 2 Tbsp tahini * 1 tsp fresh lemon juice * 2 tsp maple syrup * ¼ tsp salt Toppings * ¼ cup pickled red onions * 2 Tbsp dukkah * 2 tsp fresh dill, chopped (optional) * 0.35 oz vegan feta, crumbled * 1 tsp extra-virgin olive oil (optional) DIRECTIONS 1. Preheat the oven to 425°F (220°C)*. Line a large baking tray with parchment paper. 2. On the prepared tray, toss the potatoes with the oil, cumin, coriander, smoked paprika, salt, and pepper until evenly coated. 3. Spread the potatoes in a single layer and roast for 40 to 45 minutes, turning once halfway through, until golden. 4. In a small food processor, combine all the beet yogurt cream ingredients. Blend until smooth. 5. Spoon the beet yogurt onto a serving plate and spread it into an even layer. 6. Top with the hot roasted potatoes. Sprinkle over the pickled red onions, dukkah, dill, feta, and drizzle lightly with olive oil if using. Serve warm. Enjoy! NOTES * † For us, ½ a cooked beet weighed about 40g. * We used top and bottom heating (not fan-assisted/convection) #potatoes #plantbased #vegan #EasyRecipes #roastedpotatoes
Find this recipe in our Pick Up Limes app (link in bio) to scale the amounts, get step-by-step photo instructions, and find detailed nutrition info. Or find it below: INGREDIENTS ~ For 4 servings ~ Roasted potatoes * 26 oz baby potatoes, quartered * 2 Tbsp olive oil * 1 tsp ground cumin * 1 tsp ground coriander * ½ tsp smoked paprika powder * ¾ tsp salt * ¼ tsp ground black pepper Beet yogurt cream * ½ cooked beet† * 1 garlic clove * ½ cup unsweetened soy yogurt * 1.1 oz vegan feta * 2 Tbsp tahini * 1 tsp fresh lemon juice * 2 tsp maple syrup * ¼ tsp salt Toppings * ¼ cup pickled red onions * 2 Tbsp dukkah * 2 tsp fresh dill, chopped (optional) * 0.35 oz vegan feta, crumbled * 1 tsp extra-virgin olive oil (optional) DIRECTIONS 1. Preheat the oven to 425°F (220°C)*. Line a large baking tray with parchment paper. 2. On the prepared tray, toss the potatoes with the oil, cumin, coriander, smoked paprika, salt, and pepper until evenly coated. 3. Spread the potatoes in a single layer and roast for 40 to 45 minutes, turning once halfway through, until golden. 4. In a small food processor, combine all the beet yogurt cream ingredients. Blend until smooth. 5. Spoon the beet yogurt onto a serving plate and spread it into an even layer. 6. Top with the hot roasted potatoes. Sprinkle over the pickled red onions, dukkah, dill, feta, and drizzle lightly with olive oil if using. Serve warm. Enjoy! NOTES * † For us, ½ a cooked beet weighed about 40g. * We used top and bottom heating (not fan-assisted/convection) #potatoes #plantbased #vegan #EasyRecipes #roastedpotatoes
#في هذا اليوم
#في هذا اليوم
⭕️ Bir takım tamirler serisi 🙌 #otomobil #tamir #akü #kendinyap #nasılyapılır
⭕️ Bir takım tamirler serisi 🙌 #otomobil #tamir #akü #kendinyap #nasılyapılır

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