Roasted Potato and Fennel Salad
Garlicky Collard Greens
Ingredients
- 1 (24-oz) pkg baby tricolor potatoes, halved
- 4 Tbsp olive oil, divided
- ¼ tsp salt
- 2 Tbsp vegan white wine vinegar
- 1 shallot, minced
- 1½ tsp whole-grain mustard
- 1½ tsp agave nectar
- ½ fennel bulb, thinly sliced
- 3 green onions, thinly sliced
- 2 Tbsp pitted kalamata olives
- 1½ Tbsp chopped fresh dill
Instructions
- Preheat oven to 425°F. Toss together potatoes, 1 Tbsp oil, and salt in a single layer on a greased rimmed baking sheet.
- Bake 25 minutes or until lightly browned and tender, stirring once.
- Meanwhile, whisk together 3 Tbsp oil, vinegar, shallot, mustard, and agave in a large bowl. Add hot potatoes, fennel, onions, olives, and dill; toss.
Side Dish Ingredients
- 2 cloves garlic, sliced
- 1 Tbsp olive oil
- 1 (16-oz) pkg chopped collard greens (or use kale)
- 1½ Tbsp apple cider vinegar
- 1½ tsp hot sauce
- 1 Tbsp nutritional yeast
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook garlic in hot oil in a Dutch oven over medium-high heat 30 seconds, stirring often.
- Gradually add greens. Cook 10 minutes, stirring constantly, or until wilted and tender. Stir in vinegar, hot sauce, nutritional yeast, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
379
|
102
|
481
|
| Fat (g) | 20 | 6 | 26 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 5 | 7 | 12 |
| Carb (g) | 49 | 10 | 59 |
| Fiber (g) | 7 | 7 | 14 |
| Sodium (mg) | 405 | 283 | 688 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
