Mango & Roasted Potato Salad

I’ve been trying for a few months now to convince my brother Carlos to switch to a vegan diet. I haven’t been successful yet, but there have been some dishes I’ve made that he’s really loved. This is one that he kept on talking about the day after he tried it. It’s incredibly simple to make, and it – sort of – came up as a mix of several stuff that I didn’t have much of to make anything in particular. So, why not throw everything in together?

Ingredients (for about 3 big / 4 small plates)

  • 1 ripe mango, diced
  • 2 brown potatoes, diced (with their skin)
  • 1 large (or 2 medium size) Portobello mushroom, sliced into strips
  • Lettuce (and/or any other leafy greens you might have)
  • Red/purple cabbage, sliced
  • 1 cup of corn, boiled
  • A handful of baby spinach
  • A handful of edamame, boiled (remove beans from pods once cool)
  • A handful of green peas, boiled
  • A handful of walnuts, finely chopped
  • Spices: salt, rosemary, thyme, garlic powder, cumin.
  • Olive oil
  • Lemon vinaigrette (lemon juice, olive oil or apple cider vinegar and salt).
  • Optional: coconut sugar.
  • Materials: 20x30cm (8×12 inch) pan or baking dish, parchment paper

Procedure

  1. Roasted Potato: In a large bowl put 1-2 tablespoons of olive oil plus all the spices to taste. Mix well. Add the diced potatoes. While mixing, make sure that all the potatoes are covered in the spiced oil.
  2. Preheat the oven at 180 degrees (Celsius). Line the pan or baking dish with parchment paper, put the potatoes evenly spread and spaced between them, and put them in the oven for 30-40 minutes. Half way through the roasting process move them around to make sure they get brown and crispy evenly. (Note: I don’t trust temperatures and times on recipes because most ovens work differently, so don’t take these recommendations to heart. Temperature and times should be monitored continuously). Once done, remove from the oven and set aside for plating.
  3. Portobello Mushroom: in a hot pan put 1 teaspoon of apple cider vinegar and 1 teaspoon of oil and heat up. Place the mushroom strips and stir fry for about 5 minutes (make sure to turn them around halfway through). While cooking, sprinkle some salt (and coconut sugar if you like a sweeter taste). Remove from the stove and set aside.
  4. Plating: place each layer of ingredients as if you were making a “mountain” of salad. I like following this order; lettuce and other leafy greens in the bottom, then baby spinach, red cabbage, corn, green peas, edamame beans and lastly, the Portobello mushroom strips. Then I place the diced mango and roasted potatoes on top and finish everything by sprinkling some chopped walnuts. And don’t forget to drizzle the lemon vinaigrette before serving!

Enjoy!

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