Spicy Potato Bowl Recipe

Spicy Potato Bowl Recipe
Heather Nicholds, C.H.N.

Potatoes are such a staple in our culture, that I love to come up with recipes that are a little different from the normal mashed or sliced ones. I’ve incorporated cauliflower which many people have trouble enjoying, but try this one-you won’t be disappointed!

Spicy Potato Bowl Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2

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  • 8 oz potatoes, scrubbed
  • 1 medium cauliflower, chopped
  • 1 tsp cumin seeds, toasted (or 1 tsp ground)
  • 1 tsp coriander seeds, toasted (or 1 tsp ground)
  • 1 Tbsp olive or sesame oil (untoasted)
  • 1 Tbsp lemon juice
  • ¼ tsp cayenne (to taste)
  • pinch sea salt
  • black pepper, to taste
  • 1-2 Tbsp fresh cilantro, minced


  1. Cook the potatoes in their skins in boiling salted water for 20 min, until just tender.
  2. While the potatoes are cooking, put the cauliflower in a steaming basket over the same pot. Rub a pinch of salt onto the cauliflower to allow it to cook in the steam.
  3. Toast the cumin and coriander seeds in a toaster oven or oven for about 2 minutes. Grind them in a coffee grinder, then put them in a large bowl. Add the olive oil, lemon juice, cayenne, paprika, salt and pepper. Stir, and leave until the vegetables are cooked.
  4. Add the cauliflower to the bowl, and toss to coat. Take the potatoes out of the water and cut them to bite-size wedges. Add them to the bowl, toss to coat, and then toss in the fresh cilantro.


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