Chimichurri Potato Tacos

with Chickpeas, Spinach, Tomatoes and Feta

  • 25 min
Under 600 calories
Vegetarian
Dairy product
Gluten
Collaboration
Chimichurri is an Argentinian sauce made with finely-chopped parsley, minced garlic and an intriguing mix of spices. Topped on the potato tacos, its exquisite flavour will spice up your day!
Chimichurri potato tacos
In collaboration with

La Vraie Nature

Ingredients

250 g
Baby Potatoes
30 g
Baby Spinach
120 g
Cherry Tomatoes
398 ml
Chickpeas
1/2 cup(s)
Chimichurri
30 g
Feta
1/2
Garlic Clove(s)
2 tsp
Olive Oil (not included)
4
Tortilla(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
426 kcal
Total fat
14 g
Saturated Fat
4 g
Sodium
806 mg
Total Carbohydrate
62 g
Fiber
10 g
Sugar
3 g
Proteins
20 g

Instructions

Cook potatoes
1

Cook the potatoes

Preheat oven to 400F. Cut the potatoes into cubes and place on a baking sheet with the tomatoes covered with parchment paper. Drizzle with olive oil and season with salt and pepper to taste. Bake 15 min until potatoes are tender.

Assemble tacos
2

Heat the tortillas In large bowl, combine roasted potatoes and tomatoes with chickpeas (drained and rinsed) and 1/4 of the chimichurri. Heat the tortillas for a few minutes in a pan.

Recipe 846, Step 4
3

Assemble the tacos and serve

Garnish tortillas with spinach, potato mix and crumbled feta cheese. Top with the rest of the chimichurri.