Potato, Harissa and Lentil Buddha Bowl

this Recipe

Did you see? White potatoes may should become the latest health food. Which, is really what I’ve been saying on here all along. I constantly get side eye when I tell people how much I enjoy white potatoes, like I’m letting them in on a dietitian’s guilty pleasure.

Wrong. Potatoes have been wrongly vilified mostly because of their more famous cousin, the French fry, which may have started out as a potato but is decidedly not the same nutritionally as roasted potatoes. The problem? When people report eating potatoes, it’s most often in a French fry form which then become assessed with other health risks. It’s the fries, not the potatoes.

White potatoes are excellent sources of vitamins C, B6, niacin, folate, potassium (even more than a banana!), manganese, magnesium and phosphorus. As a bonus, they are low in FODMAPs which make them easy to digest. (As a bonus bonus cooked and cooled potatoes are also very high in resistant starch, which is good for your GI and may help with weight loss.)

So, can we all agree that potatoes are amazing and we should be eating more of them? Good.

I’ve got the perfect lunch salad for you. Lentils in a spicy harissa dressing with Roasted Red Pepper and Onion Little Potatoes. This one comes together with very little prep work for a balanced and filling lunch (or dinner.)

If you haven’t seen yet in stores, The Little Potato Company came out with new varieties of their oven-ready potatoes, which are king for easy meals in our house. Simply open, toss with the seasoning packet and a little olive oil, pop in the oven and THAT’S IT! In 30-35 minutes, you have perfectly tender, seasoned Little potatoes that are delicious as-is or in simple bowl meals like this.

I promise you that these potatoes are far and away the best you’ve ever had. Their thin skin crisps up perfectly, with the creamiest filling. I also love that they are perfectly sized for Vander, he eats them like candy!

Enjoy. xo

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