Baked stuffed potatoes are a perfect choice for casual meals as well as festive gatherings. Versatile, delicious and satisfying, they can be easily transformed into a complete vegan, gluten-free and environmentally friendly dish.
Ingredients (4 servings)
200 g cooked chickpeas (or green lentils)
1 ripe avocado
1 tablespoon extra virgin olive oil
2 tablespoons coconut milk or almond milk
1 small red onion, finely chopped
1 red bell pepper, diced
Salt and pepper to taste
Fresh herbs (parsley, cilantro or green onions)
Preparation Instructions Baking the potatoes – Preheat oven to 200°C. Prick the potatoes lightly with a fork, brush them with a little olive oil and bake for 45-60 minutes, until tender inside.
Preparing the filling – Blend chickpeas with avocado, plant milk, salt and pepper until you obtain a consistent cream.
Adding vegetables – Mix the bell pepper and red onion into the chickpea cream for texture and freshness.
