Warm Potato Salad

• Vegan
• Gluten free

• Produce

  • 1 tbsp Basil, fresh leaves
  • 1/4 cup Bell pepper
  • 1/4 cup Chickpeas or other beans, cooked
  • 2 Crimini mushrooms
  • 1 tbsp Red onion
  • 1 Red potato, medium
  • 1/2 tsp Rosemary, Fresh
  • 1 handful Spinach, fresh

• Baking & Spices

  • 1 pinch Cayenne
  • 1/4 tsp Paprika
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil cooking spray

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

Found on veganrunnereats.com

Description

Ingredients

• 1 medium red potato, cubed into 1/2-inch pieces (can be left unpeeled)
• 1/4 cup cooked chickpeas or other beans
• 1/4 cup bell pepper, chopped
• 1 Tbsp red onion, chopped
• 2 crimini mushrooms, chopped (optional)
• handful fresh spinach
• olive oil cooking spray
• 1/2 tsp fresh rosemary, chopped
• 1 Tbsp fresh basil leaves, chopped
• 1/4 tsp ground cumin
• 1/4 tsp paprika
• pinch cayenne (optional)
• salt, pepper to taste

Directions

• Heat up a heavy-bottomed nonstick pan over medium heat. Spray with cooking spray. Once the pan is hot, add cubed potatoes, spray them with some more cooking spray, stir with a spatula to distribute them evenly over the pan, and cover with a lid.
• Cook for 8-10 min, stirring every 2-3 min to prevent the pieces from sticking to the pan. Meanwhile, chop onions, bell pepper and mushrooms.
• The potatoes are going to be almost done when they form a nice brown crust, and slide easily across the pan. If you pierce a piece with a fork, it should go in easily. Once the potatoes reach this point, add chickpeas, cover with a lid, and cook 2 min more.
• Remove the lid, add onions, bell peppers, mushrooms, salt and all of the spices except basil leaves. Continue to cook another 2 min, stirring often.
• Stir in a handful of spinach leaves. As soon as they begin to wilt, take the pan off the heat.
• Serve immediately, sprinkled with chopped fresh basil leaves. Enjoy!