Lime Potatoes with Bok Choy and Cucumber Salsa
Lime potatoes with Bok Choy and Cucumber Salsa - super healthy and smart taste explosion à la Venice Beach! Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Fresh fruity lime potatoes with Bok Choy and tangy cucumber salsa - This dish would be a super refreshing in sunny California. But anywhere, the oven dish has several benefits: the mustard oils contained in Bok Choy and the vitamin C from the limes stimulate the body's defenses and prevent infectious diseases.
The lime potatoes with Bok Choy and cucumber salsa not only taste fresh from the oven, they are also perfect for meal prepping and lunch at the office. Simply mix the baked potatoes with the vegetables and salsa and place in a sealable container or box. A refreshing and extraordinary potato salad is already prepared.
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,031 mg | (26 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 44.6 mg | |||
| Cholesterol | 35 mg |
Kitchen utensils
Preparation steps
Wash the potatoes thoroughly and halve or quarter them depending on size. Rinse limes, and dry, then grate the peel and squeeze the juice. Put the grated lime aside.
Mix 2 tablespoons of olive oil with half of the lime juice and season with salt and pepper. Add the potatoes and mix.
Put the potatoes on 4 sheets of baking paper, fold the baking paper into packets and twist the ends together. Tie with kitchen string or small wooden skewers if necessary. Cook the lime potatoes in a preheated oven at 200 °C / 400 °F for about 25 minutes.
Meanwhile wash the cucumber and chili and dab dry. Halve the cucumber lengthwise, remove the seeds with a spoon and cut the flesh into thin slices. Cut the chili into fine rings. Peel and halve the onion and cut into fine rings. Peel and finely chop the garlic as well.
Mix sugar with remaining oil, remaining lime juice and grated lime. Season with salt and pepper. Add cucumber, chili, garlic and onions and let marinate for 10 minutes.
Wash, clean and halve Bok Choy. Remove the lime potatoes from the oven, open the packets and add the Bok Choy. Cook in the oven for another 10-15 minutes.
Remove the roasted lime potato with Bok Choy from the oven and crumble the feta over it. Serve with cucumber salsa or drizzle over the potatoes as desired.
