Roasted Purple Potato and Spring Veggie Salad Recipe
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2 large or 4 small servings
Roasted Vegetable and Purple Potato Salad Recipe
  • 1 lb purple potatoes, halved
  • Handful of green beans, chopped
  • ¼ cup of yellow onion, chopped
  • 1 Tbs coconut oil
  • ½ tsp. cumin
  • 1 tsp. coarse sea salt
  • Freshly ground black pepper
  • 1 ripe avocado
  • 1 tbs. nutritional yeast
  • 2 tsp Dijon mustard
  • 1 Tbs. fresh dill, minced (to garnish)
  • Green onion, thinly sliced (to garnish)
  1. Preheat oven to 400˚F.
  2. Toss purple potatoes, green beans, onions in a mixing bowl with coconut oil, cumin, sea salt, black pepper until coated evenly.
  3. Spread the vegetables out into a single layer.
  4. Put the pan on a middle rack in the oven and bake for 45 minutes, or until potatoes are tender.
  5. When the potatoes are tender enough to be pierced easily with a fork, remove the pan from the oven.
  6. In a small bowl, mash the avocado with the nutritional yeast and mustard.
  7. Once veggies are cooled, mix in the avocado mixture.
  8. Season with additional sea salt, fresh pepper, dill and green onion to taste.
Recipe by Solluna by Kimberly Snyder at