Loaded Baked Potatoes with Crispy Broccoli, Chickpeas and Sunflower “Cheddar” Sauce
Loaded Baked Potatoes with Crispy Broccoli, Chickpeas and Sunflower “Cheddar” Sauce serves: 4 (1 baked potato with about 1 cup filling and 1/4 cup sauce)
Prep Time: 10 minutes | Cook Time: 60 minutes | Total Time: 1 hour 10 minutes
Ingredients:
For the chickpea Loaded Baked Potatoes:
- 4 large russet potatoes
- 4 cups (364 g) roughly chopped broccoli (stems and florets)
- One 15-oz (425 g) can chickpeas, drained and rinsed
- 2 Tbsp olive oil
- 1 Tbsp tamari
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- black pepper, to taste
For the Sunflower “Cheddar” Sauce (makes about 1 1/2 cups (360 ml) ):
- 1/2 cup (70 g) raw, shelled sunflower seeds, soaked for 2 hrs or more and drained
- 1 cup (240 ml) water
- 1 Tbsp lemon juice (about 1/2 fresh lemon)
- 1 tsp white miso paste
- 3 Tbsp nutritional yeast
- 3/4 tsp salt
- 1/2 tsp garlic powder
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 400°F (205°C). Prick potatoes with a fork several times and place on a baking sheet. Bake for approximately 60–70 min, or until cooked through and fork-tender.
- In a medium bowl, place broccoli, chickpeas, oil, tamari, garlic powder, paprika and salt. Toss together until combined. On a baking sheet, spread evenly and place into the oven for the final 25 min of cook time for the potatoes. Broccoli should be slightly charred and chickpeas will be golden brown and a little crisp.
- While the potatoes, broccoli and chickpeas cook, make the Sunflower “Cheddar” Sauce. In a high-speed blender, place sunflower seeds, water, lemon juice, miso, nutritional yeast, salt and garlic powder. Blend on high until smooth, scraping down the sides when needed. Remove from blender and place in a bowl or measuring cup for serving.
- Carefully cut cooked, hot potatoes in half lengthwise. Top each potato with 1/4 of the broccoli-chickpea filling and drizzle with 1/4 cup of the Sunflower “Cheddar” Sauce. Place leftover sauce in the refrigerator for future use. Season to taste with additional salt and black pepper, if desired. Enjoy immediately.
Notes:
Storage tip: Potatoes and broccoli-chickpea filling can be stored in an airtight container in the refrigerator for up to 5 days. Sunflower “Cheddar” Sauce can be stored in an airtight container in the refrigerator for 7–10 days.
Simplify this recipe: Use pre-chopped broccoli florets. Cook the potatoes ahead of time and reheat in the oven at 350°F (180°C) for 20 min (wrap them in foil to avoid them drying out).
Reheating tip: Potatoes can be reheated in the oven at 350°F (180°C) until warmed through (about 20 min). Broccoli-chickpea filling can be warmed in a skillet over medium heat with a small splash of water until warmed through. Sunflower “Cheddar” Sauce can be reheated in a small saucepan over low heat, stirring frequently, until just warm.
Make it soy-free: Substitute coconut aminos for tamari and substitute chickpea miso for white miso paste.
Make it nightshade-free: Substitute sweet potatoes for russet potatoes and substitute ground cumin for smoked paprika.
Nut soak note: If you have a high-speed blender, you can skip soaking your nuts or seeds. If you don’t have a high-speed blender, you can either soak your nuts or seeds in water for 4 hr, or you can do a “quick soak” by covering them with water in a pot and bringing it to a boil. Once the water boils, remove them from the heat and let them sit for an hr.
Nutrition Information Per Serving:
557 calories, 15.7 g total fat, 1.8 g saturated fat, 4.5 g polyunsaturated fat, 7.6 g monounsaturated fat, 0 mg cholesterol, 1091 mg sodium, 2124 mg potassium, 90.7 g total carbohydrates, 16.2 g fiber, 8 g sugar, 19.9 g protein, 13% calcium, 31% iron
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