This filling and nutrient-packed take on potato salad is a creative way to get all of your pre-workout energy.
2 Cups low-sodium vegetable broth or water
1 Cup dry split peas
1 Tablespoon chili oil
2 med shallots, finely diced
1.5 lbs. petite potatoes, halved
1 Tablespoon dried rosemary
Crushed red pepper to taste
2 Cups arugula
1/2 tsp salt
Prep Time: 10min | Cook Time: 55min
Bring the broth to a boil before adding split peas.
Reduce heat and simmer until cooked through but still slightly firm, about 25-30 minutes.
Heat large cast-iron pan over medium on stove with of the chili oil.
Add shallots, stir and let cook, covered for 3-5 minutes
Add the halved potatoes, stir, cover and reduce heat to just below medium. Let cook for 5 minutes.
Add the rosemary, chili flakes, salt and pepper, and stir well.
Cook, covered, on the stove top an additional 25 minutes, stirring every 5 minutes, and adding water as needed to keep potatoes from sticking OR bake potatoes in the same pan in the oven (uncovered) for an additional 20 minutes at 350 F.
Mix potatoes, split peas and arugula and serve.
Nutritionals are per serving.
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