Vegan lunch bowl with Hasselback potatoes

Step 1

Preheat oven to 375°F, wash potatoes. Start making vertical cuts width-wise through the potatoes. Make sure not to cut all the way through, it helps to put chopsticks beside the potato (one from each side). Place sliced potatoes on a baking sheet, then brush the sliced tops with some oil (that's optional but they will be more crispy), and add salt and pepper to taste. You can add rosemary, cumin, thyme, paprika, and garlic as well. Bake in the oven for about 50-60 minutes until crispy.

Step 2

Chop your veggies and arrange them on a plate or in a bowl

Step 3

Mix the ingredients for each sauce in small bowls with a whisk and place them on the plate

Step 4

Enjoy this vegan lunch bowl while the potatoes are still hot and crispy