Hi guys, today’s recipe is beyond basic, but that’s kind of the point. As I mentioned in my green bowl recipe, this heatwave as played havoc with my appetite and desire to cook. It doesn’t look like it’s going to be cooling down soon, so my next few recipes are all going to be quick, easy ‘summer survival’ posts. Meals that don’t take too long to cook or prepare, and I’m starting with this dipping bowl.
This one is perfect for picking if you don’t want a full meal or you could bulk it up to make a full dish. I also thought this dish would be very barbecue friendly as well. All you have to do is chop a couple of things up and put them in the oven so there’s very little prep involved and you can customise it your own tastes too.
I made mine with my red pepper dip, the recipe for which can be found here. But you could also swap that out for something like hummus or guacamole if you’d prefer.
This recipe includes cubes of potato for two reasons. The first being that I find it easier to eat when I don’t have an appetite if things are smaller (that could just be me). Secondly, it takes far less time to cook, so your oven isn’t making your house even hotter than it needs to be for too long. Of course, if you’d prefer to cut them into chips or wedges, that’s your choice.
This recipe is vegan, gluten free, dairy free, soy free and nut free.
Cook time: 35-40 minutes
- 1 large potato
- A pinch of chilli flakes
- ½ tsp garlic seasoning
- 1tsp mixed herbs
- Pinch of salt
- Pepper to taste
- ½ tbsp sunflower oil
- Handful vegetable tortilla chips
- Vegetable sticks of choice (celery, carrots, peppers)
- Dip of choice
- Preheat oven to 200°c and line a baking tray with greaseproof paper. Chop your potato into cubes while you’re waiting for it to heat up.
- Add potato cubes to a large bowl with the oil, herbs and spices. Make sure the potatoes are evenly coated with the oil and seasonings.
- Place potatoes on the lined baking tray and cook in the centre of the oven for approximately 35 minutes. When they’re cooked through and starting to crisp on the outside, remove from oven.
- Meanwhile, chop your vegetables and prepare your dip of choice. I very strongly recommend that everyone tries the red pepper dip.
- Once potatoes are cooked, add all components to your bowl ready to serve.
Serve and enjoy!
Until next time,
To view my most recent summer friendly recipe, click here.