- 2 medium red skinned potatoes sliced thin
- 1 medium carrot shredded
- 1 head broccoli florets chopped
- 1 Tablespoon olive oil
- salt and pepper
- 1/8 teaspoon cumin
- red onion finely chopped (optional)
Bring a medium pot to a boil. Add the potatoes and cook until tender, about 5 minutes. Remove the pot from heat and take out the potatoes using a slotted spoon and set aside.
Using the same pot with water, cook the broccoli florets until they are bright green, about 4 minutes. Drain.
In a medium bowl, mix together the potatoes, broccoli, red onion (if using) and carrots. Add the olive oil and cumin. Mix together. Serve immediately.
Calories: 170kcal | Carbohydrates: 30.2g | Protein: 6.6g | Fat: 4.1g | Saturated Fat: 0.6g | Sodium: 67.3mg | Fiber: 6.7g | Sugar: 4.1g