Kenyan Brunch Delight: Vegetarian Nyama Choma Potatoes with Kachumbari Salad & Avocado Salsa

Allergens

None

Ingredients

• 1 kg small new potatoes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• Salt and black pepper, to taste
• 2 cups mixed greens (spinach, kale, arugula)
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 avocados, diced
• 1 lime, juiced
• 1/4 cup red onion, finely chopped
• Salt and black pepper, to taste
• Olive oil, for drizzling

Instructions

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, toss the potatoes with olive oil, cumin, coriander, paprika, salt, and black pepper. Spread them out on a baking sheet and roast for 20 25 minutes or until golden brown and tender.
3. In another bowl, combine mixed greens, cherry tomatoes, red onion, and cilantro to prepare the Kachumbari Salad.
4. For the Avocado Salsa, in a small bowl, mix avocados, lime juice, red onion, salt, and black pepper. Drizzle with olive oil before serving.
5. To plate, arrange Nyama Choma Potatoes on the center of the dish, followed by the Kachumbari Salad and Avocado Salsa.

Chef’s Insight

The combination of flavors and textures in this dish is perfect for a satisfying vegetarian brunch.

Notes

Feel free to adjust the seasoning according to your taste preferences.