Who doesn’t love a baked potato? It’s the perfect versatile weeknight dinner that is super easy to prepare ahead. Potatoes are high in fiber, magnesium and satisfying complex carbs paired with our superfood toppings you will get all your greens, vitamins and healthy fats as well.
Serves 4
Ingredients: (preferably organic)
- 4 -6 large potatoes wrapped in foil
- a bunch of arugula
- 1 red pepper, diced small
- 1 cup sweet corn
- a splash of olive oil
- a dash of pink Himalayan salt
- a block smoked tofu, diced
- sriracha mayo, for garnish
Cashew Cilantro Crema
- 1 cup cashews soaked in boiling water for 30 mins, drained
- ½ bunch cilantro
- 1 lime, squeezed
- ½ lemon, squeezed
- ¼ cup water
- pink Himalayan salt, to taste
Directions:
01. Pre-heat the oven to 200 degrees and place the potatoes on a baking sheet. Bake them for 120 minutes until tender.
02. Make the cilantro crema: place cashews, cilantro, lime & lemon juice, water and pink salt in a blender and blend until creamy.
03. Place the tofu in a frying pan with a splash of avocado oil and fry until crispy.
04. Mix the diced red pepper with the sweet corn and season with olive oil and pink salt.
05. Assemble your potatoes: unwrap, slice open, place arugula, crispy tofu, corn and peppers inside. Drizzle with cashew cilantro sauce and spicy sriracha mayo.
