crispy, fluffy, vibrant!
Crispy on the outside, fluffy on the inside, and served over a creamy, nutrient-rich base—these Smashed Potatoes with Pureed Beetroot Chickpeas are a delicious way to bring both comfort and color to your table!
The roasted potatoes are seasoned with our Lemon Herb Seasoning blend and dried dill for a burst of flavor, while the beetroot-chickpea puree adds earthy sweetness and plant-powered protein.
A drizzle of tangy lemon-tahini dressing ties everything together, making this dish both wholesome and satisfying. Whether you serve it as a vibrant side or a light main, it’s a recipe that’s as nourishing as it is beautiful!
A dish packed with nutrition
Not only is this dish visually stunning, but it’s also packed with nutrients your body will love.
Potatoes provide a good source of energy and fiber, chickpeas add plant-based protein to keep you feeling full, and beetroot is rich in antioxidants and supports circulation. The tahini dressing brings in healthy fats and minerals like calcium and magnesium, rounding out a balanced, feel-good meal the whole family will enjoy!
SMASHED POTATOES WITH BEETROOT CHICKPEA PUREE RECIPE
Ingredients
- 17 - 20 small potatoes
- 1 medium-sized beetroot
- 1 Tbsp olive oil
- 1 tsp salt
- 2 tsp Country Life Lemon Herb Seasoning
- 1 tsp dried dill
- 1 cup of cooked chickpeas
- Fresh dill for garnish
Ingredients for the dressing:
Instructions
- Preheat oven to 425°F.
- Place the potatoes in an oven dish and pour over the oil, salt, lemon, and herb seasoning, and the dried dill.
- Peel and roughly cut the beetroot into pieces and place in aluminum foil in the oven dish along with the potatoes.
- Potatoes should bake for around 30 minutes, or until soft. If the beetroot is not soft, keep it in the oven whilst completing the next step.
- Smash the potatoes with a fork and return them to the oven for another 15 minutes or until golden brown.
- Once the beetroot is soft, place it in a blender along with the cooked chickpeas and blend into a paste.
- Place the beetroot and chickpea paste onto a plate and cover it with the roasted smashed potatoes.
- Mix all of the lemon and tahini dressing ingredients well and pour over the potatoes along with some fresh dill.
