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Vegan Stuffed Baked Potatoes With Tahini Chickpeas
Vegan stuffed baked potatoes with tahini chickpeas, sautéd mushrooms and an avocado sauce! This healthy recipe is great for dinner, meal prep, or even as a side dish for parties. Gluten-free, oil-free, and super easy.
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
Servings: 4
Calories: 548 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 4 large baking potatoes
For the tahini chickpeas
- 1.5 tbsp Tahini
- 2 tbsp tamari
- 1 tbsp lemon juice
- 1 can chickpeas drained and rinsed
- 1 tbsp curry powde
- ½ tsp pink Himalayan salt
- ½ tsp Turmeric
For the sautéd mushrooms
- 1 medium onion chopped
- 1.5 cups button mushrooms chopped
- ¼ cup sweetcorn tinned or fresh
- ½ tsp pink Himalayan salt or to taste
For the avocado sauce
- 2 large avocados mashed
- 2 tbsp nutritional yeast
- ¼ cup soy yoghurt unsweetened
Instructions
- Preheat the oven to 200 degrees C/400 F.
- Add the tahini, tamari and lemon juice to a large mixing bowl. Whisk together, then add the chickpeas, curry powder, pink Himalayan salt and turmeric. Stir together really well.
- Transfer the chickpeas to a baking tray lined with parchment paper and bake in the preheated oven for 40 minutes.
- TO BAKE THE POTATOES: Spread the potatoes out evenly on the same baking tray as the chickpeas and piece each one 3 times with a fork. Bake in the preheated oven for between 1 hour and 1 hour 20 minutes, depending on the size of the potatoes, until fully cooked through, removing the chickpeas after 40 minutes.
- TO MICROWAVE THE POTATOES: Pierce each potato 3 times with a fork and place them on a microwave-safe plate. Microwave on 80% power for 8 minutes, flip, and repeat. Check to ensure that they are fork-tender before stuffing and serving.
- Meanwhile, add the onion, mushrooms, corn and pink Himalayan salt to a non-stick frying pan and sauté for 4-5 minutes, until the mushrooms soften.
- Prepare the avocado sauce by stirring together the mashed avocado, nutritional yeast and soy yoghurt.
- When the potatoes are ready, load them up with the avocado sauce, roasted chickpeas, and mushroom sauté. Serve immediately, or store in the fridge in an air-tight container for 3-4 days.
Cup of Yum
Nutrition Information
Calories
548kcal
(27%)
Carbohydrates
87g
(29%)
Protein
16g
(32%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Sodium
1123mg
(47%)
Potassium
2345mg
(67%)
Fiber
14g
(56%)
Sugar
7g
(14%)
Vitamin A
218IU
(4%)
Vitamin C
36mg
(40%)
Calcium
103mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 548
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 87g | 29% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 1123mg | 47% |
| Potassium | 2345mg | 50% |
| Fiber | 14g | 56% |
| Sugar | 7g | 14% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 36mg | 40% |
| Calcium | 103mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.