– Sweet, succulent spuds have rediscovered their place at the dinner table alongside meat and vegetables.
Kita Roberta from Girl Carnivore celebrates the return of veganism to the center stage by recognizing the health benefits and including your favourite proteins in a plant-based diet.
Girl Carnivore created this recipe with carrots and Idaho potatoes. This meal is healthy and delicious with maple aioli.
Maple Aioli and Roasted Roots and Chicken Power Bowl
* 4 Russet Idaho potatoes, chopped into 1/2-inch cubes
* 3 carrots
* 1 turnip, peeled, cut in half lengthwise, and then cut into wedges
* 1 red onion, cut into wedges
* 1 cup butternut squash, peeled and chopped
* 2 beets, rinsed, peeled, cut in half and then cut into wedges
* 4 teaspoons olive oil, divided
* Salt and pepper
* 3 sprigs fresh thyme, removed from stem
* 3 cups Swiss chard, removed from stem and chopped
* 1 garlic clove, minced
* 1 cup cooked rotisserie chicken, chopped
Maple Aioli
* 3 tablespoons fresh mayonnaise
* 1 tablespoon maple syrup
* 1/4 teaspoon cinnamon
Pre-heat the oven to 425 degrees F Use foil to line a baking tray and spray it with cooking spray.
Mix all the vegetables with olive oil. Season with salt and pepper.
Place the vegetables in one layer on the baking sheet. Sprinkle with thyme. Toast in the oven 25-30 minutes or until golden. Turn once halfway through.
Heat the remaining olive oil in an oven-proof skillet over medium heat. Sauté the Swiss chard with the chopped garlic until wilted, about 10 minutes. Season to taste with salt and pepper.
Mix the mayonnaise, maple syrup, and cinnamon together until well combined. Serve in a dish.
Divide the chard in to individual serving bowls. Add the roasted vegetables and the chopped rotisserie bird. Serve the maple aioli with the chicken for dipping.
You can find more recipes at the
Idaho Potato Commission’s website is at https://idahopotato.com.
