Ingredients

• 1 ½ pounds small potatoes, scrubbed and halved lengthwise
• 1 tablespoon extra virgin olive oil
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• Fine sea salt
• Freshly ground black pepper, to taste
• 1/4 cup Peggs
• Fresh Guacamole
• 2 teaspoons freshly squeezed lime juice (about 1 lime)
• Sliced heirloom tomatoes
• Handful of Cilantro

Instructions

Made by chickpeas, not chicks

This recipe was made with Peggs

$36.00 — Peggs Plant-Based Egg | Vegan, Gluten-Free, Soy-Free

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1. Preheat the oven to 400ºF.
2. Roast the potatoes. On a baking sheet, toss the potatoes with the oil, paprika, garlic, ¼ teaspoon salt, and pepper. Arrange in a single layer and roast for about 15 minutes. Toss the potatoes and continue roasting until they’re golden brown all over, about 10 minutes more.
3. While the potatoes are cooking, prepare the Peggs according to package instructions.
4. Remove the potatoes from the oven. Add the crispy potatoes, guacamole, sliced tomato, Peggs to a plate. Top with a squeeze of lime juice and cilantro. Enjoy!