Vegan Loaded Baked Potatoes
Get ready to elevate your comfort food game with these Vegan Loaded Baked Potatoes! Perfectly roasted russet potatoes serve as the base for a vibrant medley of flavors and textures, including crispy, spiced chickpeas, creamy cashew sauce, and a colorful array of fresh toppings like cherry tomatoes, avocado, and cilantro. This wholesome recipe is dairy-free, plant-based, and packed with satisfying nutrients, making it ideal for weeknight dinners or casual gatherings. Ready in just over an hour, these baked potatoes are easy to prepare yet impressive to serve, offering a delicious twist on a classic favorite. Whether you're hosting vegans or simply looking for a healthier loaded potato option, these hearty creations are guaranteed to delight!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 15-ounce can canned chickpeas
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cup raw cashews
- 0.5 cup water
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 3 green onions, chopped
- 1 cup cherry tomatoes, halved
- 0.5 cup fresh cilantro, chopped
- 1 avocado, diced
Instructions
Preheat your oven to 400°F (200°C). Rub the potatoes with 1 tablespoon of olive oil and a pinch of salt, and prick them a few times with a fork. Place them directly on the oven rack and bake for 50 to 60 minutes, or until tender.
While the potatoes are baking, prepare the chickpeas. Drain and rinse the canned chickpeas, then pat them dry with a paper towel.
In a bowl, toss the chickpeas with the remaining 1 tablespoon of olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper. Spread them out on a baking sheet lined with parchment paper.
Place the chickpeas in the oven with the potatoes and bake for 25 to 30 minutes, or until crispy, stirring halfway through.
Meanwhile, prepare the cashew sauce. Soak the raw cashews in hot water for 10 minutes, then drain and rinse.
In a blender, combine the soaked cashews, water, nutritional yeast, lemon juice, apple cider vinegar, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning if necessary.
Once the potatoes are baked, remove them from the oven. Let them cool for a few minutes, then cut a slit down the middle of each potato and gently press the ends to open them up slightly.
Fill each potato with a generous amount of cashew sauce, then top with crispy chickpeas, green onions, cherry tomatoes, fresh cilantro, and diced avocado.
Serve immediately and enjoy your delicious vegan loaded baked potatoes!
Nutrition Facts
Calories |
2896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2620 mg | 114% | |
| Total Carbohydrate | 414.6 g | 151% | |
| Dietary Fiber | 79.2 g | 283% | |
| Total Sugars | 39.9 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 647 mg | 50% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 10483 mg | 223% | |
*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.
