Description
A vibrant and delicious Southwest Roasted Veggie Potato Salad that combines roasted baby potatoes with colorful vegetables and zesty spices, perfect for any occasion.
Ingredients
Scale
- 1.5 lbs (680 g) baby potatoes
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup (150 g) corn kernels
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup (60 ml) fresh lime juice
- 1 tablespoon honey or agave syrup (optional)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/2 cup (75 g) feta cheese, crumbled (optional)
Instructions
- Wash all vegetables thoroughly. Halve the baby potatoes and dice the bell peppers.
- Preheat the oven to 425°F (220°C). In a large mixing bowl, combine the halved potatoes, diced bell peppers, and corn.
- Drizzle olive oil over the veggies and sprinkle with chili powder, cumin, garlic powder, salt, and pepper. Toss to coat.
- Spread the mixture in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through.
- Once roasted, let the veggies cool for a few minutes, then combine them in a large serving bowl.
- In a small bowl, whisk together lime juice and honey/agave syrup. Pour over the roasted vegetables and toss gently.
- Fold in chopped cilantro and sprinkle crumbled feta cheese on top before serving.
Notes
- Can be made ahead of time for better flavor melding.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Adjust seasoning to taste, especially the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
Keywords: Southwest, Roasted, Veggie, Potato, Salad