YOUR SOLIN GENERATED RECIPE
Crispy Roasted Potato and Artichoke Hearts Salad with White Beans and Romaine
Oven-roasted potatoes and artichoke hearts tossed with protein-packed white lupini beans over crisp romaine, finished with a savory and toasted nutritional yeast dusting.
INGREDIENTS
120 grams Cooked White Lupini Beans
40 grams Russet Potato, diced
50 grams Drained Artichoke Hearts
100 grams Romaine Lettuce, chopped
12 grams Nutritional Yeast
15 grams Lemon Juice
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Dice the russet potato into small uniform cubes and slice the drained artichoke hearts into quarters.
Spread the potatoes and artichokes on the baking sheet and roast until the potatoes are tender and the artichoke edges are caramelized.
While the vegetables roast wash and chop the romaine lettuce into bite-sized pieces and place them in a large salad bowl.
Add the rinsed lupini beans to the romaine lettuce.
Once the roasted vegetables are ready add them to the bowl while still warm.
Drizzle with fresh lemon juice and sprinkle the nutritional yeast over the top tossing everything together until the greens are lightly coated.