1400 700 vegan crispypotatoskilletwithsnappeaslaw horizontal

Crispy Potato Skillet

with Snap Pea Slaw & Jalapeño Sour Cream

dinner

Lentils Jalapeño Red Pepper Lemon <600 Calories Seasonal Menu Root Vegetables Spring Recipes Beans/Legumes Fruit American Dinner Summer Recipes
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
480
FAT
16g
CARBOHYDRATES
71g
PROTEIN
15g

MAIN INGREDIENTS

  1. ¼ cup beluga lentils
  2. 14 oz red bliss potatoes
  3. 6 oz sugar snap peas
  4. 2 scallion
  5. 1 lemon
  6. 1 red bell pepper
  7. 1 jalapeño
  8. 3 tbsp vegan sour cream
  9. 2 tbsp vegan butter
  10. ¼ tsp smoked paprika
  11. 2 garlic cloves
  12. 1 tbsp (2 tbsp) olive oil*
  13. 1 tbsp (2 tbsp) vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: tree nut
Nutrition

TOOLS

  • Large skillet
  • Medium saucepan
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the lentils

2
Boil the potatoes

3
Marinate the slaw

4
Make the scallion sour cream

5
Crisp the potatoes

6
Serve