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:
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.
While baking the potato, start the quinoa.
This should take about 20 minutes.
While quinoa is cooking, saute chickpeas with spices.
Thinking back on it, I probably could have cooked the shallots and the chickpeas in the same pan.
Steam kale when quinoa and sweet potato are five minutes away from being ready.
Mix Tofu Sour Cream, Chipotle peppers in Adobo sauce, and a little Almond milk to create a yummy sauce.
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
nacforadventure 