Spiced Butter Bean Spinach and Tomato Topping for Jacket Potato
Elevate your comfort food game with this hearty and wholesome Spiced Butter Bean Spinach and Tomato Topping for Jacket Potatoes. Perfectly baked potatoes with crispy skins and fluffy interiors are topped with a luscious, protein-packed medley of butter beans, earthy spinach, and juicy tomatoes simmered in a fragrant blend of cumin, paprika, and coriander. A hint of chili flakes adds optional heat, while a burst of fresh lemon juice brightens the flavors. Ready in under an hour, this vibrant plant-based recipe delivers a satisfying balance of textures and flavors that's both nutritious and delicious. Garnish with fresh parsley for an elegant finish, and serve as a filling weeknight meal or a crowd-pleasing option for vegetarian guests.
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Recipe Information
Ingredients
- 4 large jacket potatoes
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon chili flakes (optional)
- 400 grams canned butter beans, drained and rinsed
- 400 grams canned chopped tomatoes
- 150 grams baby spinach leaves
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F). Scrub the jacket potatoes clean and prick them a few times with a fork. Place them directly on the oven rack and bake for 45-50 minutes, or until the skin is crispy and the inside is soft.
While the potatoes are baking, heat the olive oil in a large skillet or saucepan over medium heat.
Add the finely chopped onion to the skillet and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic, ground cumin, paprika, ground coriander, and chili flakes (if using). Cook for 1-2 minutes until the spices are fragrant.
Add the canned butter beans and chopped tomatoes to the skillet. Mix well and simmer for 8-10 minutes, allowing the flavors to meld together.
Gently stir in the baby spinach leaves and cook for another 2-3 minutes, or until the spinach is wilted.
Finish the topping with a squeeze of lemon juice, salt, and a generous grind of black pepper. Taste and adjust seasoning if needed.
Once the potatoes are done, carefully slice them open, fluff the insides with a fork, and spoon the spiced butter bean, spinach, and tomato mixture generously over the top.
Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 352.4 g | 128% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 33.6 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 6763 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
