Diabetic Recipes - Vegan Roasted Red Potato Salad with Parsley-Pine Nut Pesto - 30g Carbs, 4g Fiber

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists. which has been recommended by doctors and nutritionists. Recipes are good for diabetics because it does not affect the increase in BG levels.

Vegan Roasted Red Potato Salad with Parsley-Pine Nut Pesto - 30g Carbs, 4g Fiber

Serving Size : 7 Preparation Time :0:00
Categories : LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
Pesto:
1/3 cup pine nuts
2 cups loosely packed flat-leaf parsley leaves
2 medium garlic cloves -- peeled
1 tablespoon mellow white miso -- or yellow miso
1/4 cup freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
1/2 teaspoon coarse sea salt

Salad:
2 pounds small red potatoes -- cut into 1-inch chunks
1 tablespoon extra-virgin olive oil
3 large red bell peppers -- seeded, cut into 1-inch dice
coarse sea salt
freshly ground white pepper

FOR THE PESTO:
Preheat the oven to 350F.

Arrange the pin nuts on a baking sheet and toast them for about 8 minutes, stirring after 4 minutes. In the bowl of a food processor fitted with a metal blade, combine the pine nuts, parsley, garlic, miso, and lemon juice and puree. Slowly add the olive oil and process until smooth. Add 1/2 teaspoon salt and set aside.

FOR THE SALAD:
Preheat the oven to 400F.

In a large bowl, combine the potatoes and the olive oil. Toss to coat. Transfer the potatoes to a parchment-lined rimmed baking sheet and roast for 20 minutes, stirring after 10 minutes. Add the bell peppers to the baking sheet and stir to combine. Roast for 1 hour, stirring every 15 minutes, until the potatoes are tender and the bell peppers well roasted. Transfer the potatoes and bell pepper to a large, add 1/2 cup plus 3 tablespoons of pesto (or more if you want it creamier), stir well, and season with salt and pepper to taste. Serve at room temperature. Cover the remaining pesto with a layer of olive oil in a tightly sealed jar and refrigerate for up to 2 weeks (use it as a dressing for pastas, spreading it on toast, or topping fresh tomatoes.
Serves 6-8.
My family usually serves run-of-the-mill, drowned in mayonnaise potato salad at cookouts, so I knew that I had to provide an equally satisfying alternative to mix it up a little bit. This is it. The vibrant pesto deepens the flavor of the potatoes and the roasted peppers provide sweet bursts with every bite.

Per Serving (excluding unknown items): 321 Calories; 21g Fat (57.0% calories from fat); 6g Protein; 30g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 243mg Sodium
Exchanges: 1 1/2 Grain(Starch) ; 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat.