Yield: 4 cups
Prep Time: 10 minutes
Total Time: 20 minutes
4 large Yukon Gold potatoes
1-2 tbsp. olive oil
1 zucchini diced
1 bell pepper diced
1/2 yellow onion diced
1/2 cup cherry tomatoes halved
2 cups spinach
1 tsp. garlic powder
1 tsp. onion powder
salt & pepper to taste
Toppings: salsa, lime, avocado
Wash and dry potatoes and place in the microwave on baked potato mode. Generally about 4 minutes.
While potatoes are in the microwave dice zucchini, bell pepper, onion, and slice cherry tomatoes in half.
Once potatoes are done dice into medium sized cubes.
Drizzle olive oil into large skillet over medium-high heat. Once olive is hot add in diced potatoes.
Season potatoes with garlic powder, onion powder, salt and pepper.
In a separate pan sauté onion, bell pepper and zucchini over medium heat until veggies are tender. Add spinach and tomatoes and cook until the spinach is wilted.
Once potatoes are golden brown and crispy add veggie mix to the pan and incorporate together.
Serve topped with avocado, salsa and fresh lime.
*It is important to cook your veggies and potatoes separate. This will allow for tender veggies and crispy potatoes.