| 10 | 40 | 456 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 2 |
| 2 potato | Potato (large or 3–4 medium) |
| 3 tbsp | Nutritional yeast |
| 1 tbsp | Garlic powder |
| 1 tbsp | Onion powder |
| 1 cup | Green leaf lettuce (chopped) |
| 1 1/2 cup | Frozen edamame (soybeans) |
| 1 avocado(s) | Avocado |
| 5 green onion (stem) | Green onion (diced) |
| 1/2 cup | Salsa, ready-to-serve |
| 2 tbsp | Tomato ketchup (organic) |
1. Wash potatoes and remove any bad spots with a sharp knife.
2. Dice potatoes into large chunks, leave skins on for nutrients.
3. Place diced potatoes into a large bowl and mix with onion salt, garlic powder, and nutritional yeast. Stir until potato chunks are evenly coated.
4. Roast potatoes in oven on 425℉ until crispy browned.
5. Warm frozen edamame beans with a dash of onion salt (or use onion powder and salt or low-sodium soy sauce).
6. Serve in bowl with fresh diced avocado, green onions, chopped spinach, salsa, and ketchup.
| Meat Alternative | 1.0 |
| Vegetables | 5.0 |
