Have you ever gone to a baked potato bar at a restaurant or school cafeteria? It’s usually loaded with butter, sour cream, bacon bits and chives. Well, this week I’m giving you some healthier, plant-based versions to try out. These are a perfect weeknight meal – easy and simple – especially if you use a microwave. If you don’t that’s fine too! The second you step foot in the door from work or wherever, get the oven preheating and pop your washed potato in the oven! In 45 minutes, after you’ve changed from your work clothes, enjoyed a nice beverage on the patio and unwound a bit from the workday, your spud will be ready for some delicious veggie toppings – that just so happened to be loaded with protein too. These will leave you feeling very full with plenty of energy stored up to greet the next day.
Black Bean &Â Salsa
1 potato of choice, baked
1/2 can of black beans (about 3/4 c.), simply rinsed and drained – no heating required
A healthy blob of salsa
Sprinkle of nutritional yeast – good for a cheesy flavor (optional)
A pat of coconut oil
Top with your favorite creamy dressing – pictured below I used Follow Your Heart Creamy Italian
11 g of protein with the beans and nutritional yeast
Pea & Brussels
1 potato of choice, baked
~20 frozen, pre-packaged brussels sprouts
1 c. frozen, pre-packaged peas
Sprinkle of nutritional yeast – good for a cheesy flavor (optional)
A pat of coconut oil
Dash of black pepper
Dash of salt
Drizzle of balsamic vinegar
- Boil the brussels sprouts and peas in water on the stovetop for about 5-8 minutes until heated through.
- Drizzle nutritional yeast, oil, pepper and salt over the sliced open potato before adding the greens.
- Drain the veggies and dump over potato, add more oil, nutritional yeast, pepper and salt. Drizzle with balsamic vinegar.
- The potato on this one was HUGE, so I ended up giving the last 1/4 of this to Mr. Zucchini Runner! Very filling!
16 grams of protein in the peas and brussels alone. 🙂
Beans & Onion
This one got a little crazy, as I was in a super rush making it! But it was delicious and looked beautiful!
1 potato of choice, baked
1Â c. of canned kidney beans, rinsed and drained
3/4 c. frozen, pre-packaged green beans
2 red onion rings, coarsely chopped
A pat of coconut oil
A dash of real salt or sea salt
Top with your favorite tasty dressing – pictured below I used Annie’s Balsamic Dressing.
- Place frozen green beans with the chopped onion and kidney beans in a steamer, and steam for 5-7 minutes.
- Cut the baked potato in half, then cut each half in quarters.
- Dab on some coconut oil.
- Dump the steamed onions and beans on top.
- Top with some salt and your favorite dressing.
22 g of protein, cause like I said, I went a little crazy with this one. 🙂
The key with any quick food, is to make it colorful. If it is visually appealing, not only are you making your eyes happy, but you are making your cells happy. The more color, the more variety of nutrients in the food!
What is your favorite kind of potato?
Social tagging: baked potato bar > protein potato
I love these ideas!!!! Especially the first one! I wonder about adding guac to that one so it’s a truly Mexican inspired potato!!
Oh yeah! Absolutely! Good idea. 🙂