Being an Idaho gal, I’m used to the classic baked potato…. but jump forward to being plant-based. The bacon bits, sour cream, and butter aren’t the go-to’s anymore. So let’s check out my latest rendition of this Idaho classic.

Prep time: 10 minutes

Cook Time: 45 minutes

Put-Together-Time: 5 minutes

Total time: 60 minutes

Ingredients:

Sweet Potato

Quinoa

Chickpeas

Kale

Shallot

Tofu Sour Cream

Chipotle

Almond milk

Green Onions for garnish

Spices of your choice

Two pans,  two pots, and a baking sheet

 

How-to:

raw sweet potato

Stab the sweet potato a couple times with a fork, then place on a baking sheet.

Put in an oven that has been preheated to 375 degrees.

This should take about 40 minutes.

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While baking the potato, start the quinoa.

This should take about 20 minutes.

sauteing chickpeas

While quinoa is cooking, saute chickpeas with spices.

sauteing shallots

Thinking back on it, I probably could have cooked the shallots and the chickpeas in the same pan.

steaming kale in a pot

Steam kale when quinoa and sweet potato are five minutes away from being ready.

almond milk, chipotle peppers, and tofu sour cream

Mix Tofu Sour Cream, Chipotle peppers in Adobo sauce, and a little Almond milk to create a yummy sauce.

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Assemble your potato, and enjoy a very-above-average and protein-packed baked potato (that’s totally all plants)!

 

Your full-time plant-eater and Idaho gal,

AJ

 

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