Veggie Loaded Baked Potato Board recipe
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Ingredients
- 4 small small russet potatoes, skin scrubbed (about 2 lbs) 4 small sweet potatoes, skin scrubbed (about 2 lbs) 4 cups broccoli florets 1 tablespoon olive oil ½ teaspoon kosher salt 1 (16 ounce) package Pure Farmland® Simply Seasoned Plant-Based Protein Starters 1 (15 ounce) can reduced-sodium black beans, rinsed and drained 1 cup reduced-fat shredded Cheddar cheese ½ cup low-fat plain Greek yogurt ½ cup sliced red onion ½ cup low-sugar, low-sodium BBQ Sauce ¼ cup chopped fresh chives 2 small jalapenos, sliced
Nutrition Info
- 379.9 caloriescarbohydrate: 49.9 gcholesterol: 4.2 mgfat: 12.6 gfiber: 7.8 gprotein: 19.4 gsaturatedFat: 1.2 gservingSize: -sodium: 612.3 mgsugar: 9.3 gtransFat: : -unsaturatedFat: : -
Directions Veggie Loaded Baked Potato Board
Directions
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Preheat oven to 425 degrees F. Line a large sheet tray with foil. Prick the russet and sweet potatoes 2 to 3 times each with a fork. Place on sheet tray in a single layer.
Roast 45 minutes (for sweet potatoes) to 55 minutes (for russet potatoes), or until tender. Let cool 10 minutes, then slit the top of each potato to open.
Line another large sheet tray with foil. Place broccoli on sheet tray. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast for about 20 minutes, until tender and slightly charred. Let rest on sheet tray until warm, about 10 minutes. Transfer to a small serving bowl.
Meanwhile, heat a large, nonstick skillet over medium-high heat. Add Pure Farmland® Protein Starters. Break apart with spatula and cook until moisture has evaporated and product browns, about 12 to 14 minutes. Transfer to a serving bowl.
On a large serving board, arrange the potatoes, cooked Pure Farmland® Protein Starter, roasted broccoli, black beans, Cheddar cheese, Greek yogurt, red onion, BBQ sauce, chives, and jalapenos. Serve warm.