a Recipe by Jake Nobello
Ingredients:
1-2 tablespoons large green sunflower seeds
2 scallions, sliced
1 white onion, chopped
Himalayan salt, to taste
Sea salt, to taste
Black pepper, to taste
3 tablespoons extra virgin olive oil
3 tablespoons salted butter
3/4 cup fresh cilantro and parsley leaves, chopped (combined)
Potatoes, sliced into slim French fry-style strips
Chili powder, to taste
1 teaspoon cumin
1/2 large green pepper, seeds included, chopped
Canned mixed beans (optional)
Mushrooms, cut in half
Toasted butter bun, pita, or naan bread (optional)
Tzatziki sauce (optional)
Instructions:
In a large frying pan, heat the extra virgin olive oil and salted butter over medium heat. Add the large green sunflower seeds, scallions, and white onions. Season with Himalayan salt, sea salt, and black pepper. Roast for about 10 minutes until the onions become translucent and slightly caramelized.
Stir in the chopped cilantro and parsley leaves. These fresh herbs will add a burst of flavor to the dish.
Add the sliced potatoes in a slim French fry-style. Toss them in the pan and let them roast alongside the other ingredients.
Sprinkle the roasted mixture with chili powder and cumin. Adjust the amount to your preferred level of spiciness and flavor.
Add the chopped green pepper, canned mixed beans (if using), and halved mushrooms to the pan. Mix everything together and allow the ingredients to roast and meld together.
Once the potatoes are tender and all the ingredients are roasted and flavorful, transfer the roasted veggie mixture to a bowl.
You can enjoy this Roasted Veggie Bowl as is, or you can take it a step further by serving it in the following ways:
On a toasted butter bun.
Wrapped in warmed pita or naan bread, rolling up the fried roasted veggies into the bread.
Accompanied by tzatziki sauce for dipping or drizzling.
Whether you choose to enjoy it in a bowl or in one of the serving variations, this Roasted Veggie dish is a delicious and satisfying meal.
Feel free to adjust the seasonings, ingredients, or serving style to suit your taste preferences. This recipe offers flexibility and a variety of serving options to make it your own.
Jake Nobello © 2023 All rights reserved
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Easy to Do it Yourself Recipes
Non-FictionIn the pages of this cookbook, embark on a culinary journey with Jake, a passionate chef whose roots trace back to a humble farm town nestled in the serene low valleys and sandlands. This is a tale of flavors that transcend boundaries and a culinary...
