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Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3dried small red chiles, such as chile de arbol, stemmed2teaspoonscoriander seeds1teaspooncumin seeds2tablespoonscanola oil2medium yellow or russet potatoes, peeled and cut into 1-inch cubes¾teaspoonkosher salt, divided1(7 ounce) packagemung bean sprouts1 ½cupsmedium strawberries, quartered¼cupfinely chopped fresh cilantro2tablespoonslime juiceButter lettuce for serving
Cook Mode(Keep screen awake)
Ingredients
3dried small red chiles, such as chile de arbol, stemmed
2teaspoonscoriander seeds
1teaspooncumin seeds
2tablespoonscanola oil
2medium yellow or russet potatoes, peeled and cut into 1-inch cubes
¾teaspoonkosher salt, divided
1(7 ounce) packagemung bean sprouts
1 ½cupsmedium strawberries, quartered
¼cupfinely chopped fresh cilantro
2tablespoonslime juice
Butter lettuce for serving
DirectionsHeat a large skillet over medium-high heat. Add chiles, coriander seeds and cumin seeds. Toast, shaking the pan frequently, until the chiles blacken and the seeds turn reddish brown, 1 to 2 minutes. Transfer to a small bowl.Add oil to the pan and heat over medium-high heat until shimmering. Add potatoes and 1/2 teaspoon salt; cook, stirring occasionally, until crispy and cooked through, 8 to 12 minutes. Transfer to a medium bowl.Meanwhile, finely grind the chiles and spices in a clean spice grinder or with a mortar and pestle.Add the ground spices to the potatoes along with sprouts, strawberries, cilantro, lime juice and the remaining 1/4 teaspoon salt. Scoop the salad onto lettuce leaves and serve at room temperature.TipsEquipment: Spice grinder or mortar and pestleOriginally appeared: EatingWell Magazine, May 2020
Directions
Heat a large skillet over medium-high heat. Add chiles, coriander seeds and cumin seeds. Toast, shaking the pan frequently, until the chiles blacken and the seeds turn reddish brown, 1 to 2 minutes. Transfer to a small bowl.Add oil to the pan and heat over medium-high heat until shimmering. Add potatoes and 1/2 teaspoon salt; cook, stirring occasionally, until crispy and cooked through, 8 to 12 minutes. Transfer to a medium bowl.Meanwhile, finely grind the chiles and spices in a clean spice grinder or with a mortar and pestle.Add the ground spices to the potatoes along with sprouts, strawberries, cilantro, lime juice and the remaining 1/4 teaspoon salt. Scoop the salad onto lettuce leaves and serve at room temperature.TipsEquipment: Spice grinder or mortar and pestle
Heat a large skillet over medium-high heat. Add chiles, coriander seeds and cumin seeds. Toast, shaking the pan frequently, until the chiles blacken and the seeds turn reddish brown, 1 to 2 minutes. Transfer to a small bowl.
Add oil to the pan and heat over medium-high heat until shimmering. Add potatoes and 1/2 teaspoon salt; cook, stirring occasionally, until crispy and cooked through, 8 to 12 minutes. Transfer to a medium bowl.
Meanwhile, finely grind the chiles and spices in a clean spice grinder or with a mortar and pestle.
Add the ground spices to the potatoes along with sprouts, strawberries, cilantro, lime juice and the remaining 1/4 teaspoon salt. Scoop the salad onto lettuce leaves and serve at room temperature.
Tips
Equipment: Spice grinder or mortar and pestle
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)167Calories8gFat23gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
