I wanted to give you a perfect recipe for Memorial Day coming up- that is beautiful, delicious AND easy. So here you go! It’s my Roasted Vegetable and Purple Potato Salad Recipe. I know how stressful it can be when you’re asked to bring a side dish to a weekend get-together and you have to rack your brain to figure out what would be: A) universally good B) yet not too crazy to shop for and make- C) yet also something that fits into your Beauty Detox lifestyle so you can eat it also!

No worries, I have you covered Beauties! This salad will have you filled up on hearty veggies and beautifying healthy fats, that won’t leave you weighed down or sluggish. Bonus: You won’t have to be slaving away in a hot kitchen but will start the prepping and ‘ditchin the kitchen’ to do more important things like, throwing on your favorite bikini and slathering a chemical-free sunscreen on—keeping yourself radically beautiful from the inside out!

Speaking of radical, here’s a…

Radical Beauty Healthy Cooking Time-Saver…

Roasting/Baking Vegetables

If you’re new to the Beauty Detox Solution or Radical Beauty lifestyle, you may be feeling quite inspired yet perhaps a tad overwhelmed, trying to figure out how you’ll figure out the new principles into your daily routine.

What is so great about implementing the Beauty Lifestyle lifestyle is that you don’t have to spend much more time in preparing food to make these dietary shifts. And if you’re already a part of the community, fantastic! You already know how easy it can be, with a little planning.

One of the ways to keep this (and other), Beauty Detox entrees stress-free and time-saving, is to roast or bake! Yep, I’m talking about throwing things in the oven while you are totally free to do…whatever else you want to!

I know if I’ve been out and about with meetings (with ‘Lil Bub in tow of course, he comes everywhere with Mama!) or spending an afternoon working on some podcasts/blogs, the last thing I want to do is make a complicated dinner. This is when I either make a one pot meal (like kitcheree), or throw some stuff on a pan in the oven.

Either way I can get going with Bubby’s bath and full bedtime routine and getting him down…and then when I’m done dinner is cooked up! I just have to toss together a salad and maybe heat up some leftover quinoa or brown rice or whatever goes with it, and that’s pretty much it.

The point of this Radical Beauty time-saver, is just that—to save you time so you can fit in some post-work relaxation. You will see in this recipe that it’s no different. All your veggies will be tossed with a bit of coconut oil and seasonings and ready to be roasted.  Can it get any easier than that?! ;)

Purple Organic Potatoes

I absolutely LOVE potatoes! When I was traveling in Africa I ate boatloads of them every day as an easy to source and digest option. Not only are they easy to prepare, but they are so delicious eaten at any temperature—making them a great picnic option.

Native to South America, purple potatoes of course get their name from their amazingly beautiful deep purple skin and flesh, indicating their antioxidant content. These potatoes have a similar flavor to the standard white-flesh potato—with a slightly nutty flavor and a creamier texture—making it ideal for doing pretty much anything with them.

Rule of thumb with vegetables (and fruits): the deeper and richer the color, the more nutritious. Go for the rainbow!

Purple potatoes are rich in the antioxidant anthocyanin—a characteristic of deeply colored purple or blue produce—great for boosting immunity and helping to reduce inflammation. And inflammation goes beyond a sprained ankle—it can also be systemic—affecting your organs and internal structures. I discuss this a lot in my podcasts, in hopes of keeping aging inflammation down as much as possible, and this includes in our diets [1]!

When cooking these babies, let’s keep the skin on so we can gain as many of the nutrients as we can get. This step helps to seal in the nutrients and moisture (like a little wet suit!), providing lots of fiber, vitamins and minerals. The skin of the purple potato is rich in vitamin C, containing polyphenols and potassium, making this potato an excellent choice [2].

When it comes to purchasing potatoes, try to include them on your organic shopping list. If you need a little guidance you can find EWG’s Dirty Dozen list, HERE, (potatoes are listed as #12)! Good news is, EWG has reported how Farmers Will Meet the Soaring Demand for Organic Food, which is always great to hear [3]!

I can’t wait to share this easy, bright, beautiful, picnic perfect recipe with you, right here!

Roasted Purple Potato and Spring Veggie Salad Recipe

First, gather all your ingredients.

 Roasted Vegetable and Purple Potato Salad

Preheat oven to 400˚F. Toss purple potatoes, green beans, onions in a mixing bowl with coconut oil, cumin, sea salt, black pepper until coated evenly.

Purple Potato Salad

Spread the vegetables out into a single layer. Put the pan on a middle rack in the oven and bake for 45 minutes, or until potatoes are tender. When the potatoes are tender enough to be pierced easily with a fork, remove the pan from the oven.

Roasted Purple Potato and Spring Veggie Salad Recipe

Place potatoes and veggies aside and make your dressing. 1/2 ripe avocado.

Roasted Vegetable and Purple Potato Salad

1 Tbs. nutritional yeast

Roasted Vegetable and Purple Potato Salad

2 tsp Dijon mustard.

Roasted Vegetable and Purple Potato Salad

In a small bowl, mash the avocado with the nutritional yeast and mustard.

Roasted Vegetable and Purple Potato Salad

Once veggies are cooled, mix in the avocado mixture. Season with additional sea salt, fresh pepper, dill and green onion to taste. Enjoy!

 

See full recipe below…

Roasted Purple Potato and Spring Veggie Salad Recipe
 
Prep time
Cook time
Total time
 
Roasted Vegetable and Purple Potato Salad Recipe
Author:
Recipe type: Side Dish
Serves: 2 large or 4 small servings
Ingredients
  • 1 lb purple potatoes, halved
  • Handful of green beans, chopped
  • ¼ cup of yellow onion, chopped
  • 1 Tbs coconut oil
  • ½ tsp. cumin
  • 1 tsp. coarse sea salt
  • Freshly ground black pepper
  • 1 ripe avocado
  • 1 tbs. nutritional yeast
  • 2 tsp Dijon mustard
  • 1 Tbs. fresh dill, minced (to garnish)
  • Green onion, thinly sliced (to garnish)
Instructions
  1. Preheat oven to 400˚F.
  2. Toss purple potatoes, green beans, onions in a mixing bowl with coconut oil, cumin, sea salt, black pepper until coated evenly.
  3. Spread the vegetables out into a single layer.
  4. Put the pan on a middle rack in the oven and bake for 45 minutes, or until potatoes are tender.
  5. When the potatoes are tender enough to be pierced easily with a fork, remove the pan from the oven.
  6. In a small bowl, mash the avocado with the nutritional yeast and mustard.
  7. Once veggies are cooled, mix in the avocado mixture.
  8. Season with additional sea salt, fresh pepper, dill and green onion to taste.

This is a great recipe to have on hand for those weekend gatherings. Don’t forget to post it under your Dinner Recipes Pinterest Board!

Love,
Kimberly

[1] Anthocyanins—More Than Nature’s Colours
[2] Polyphenols: food sources and bioavailability
[3] EWG Report: How Congress Can Help Farmers Meet Soaring Demand for Organic Food

Picture of Kimberly Snyder on the beach.

Sun time! Enjoy some precious sun time (with a non-toxic sunscreen and hat!), and then stay covered outside but not over-heating! Have a great Memorial Day coming up. xo ;)

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