For those of us who grew up in the US, it's a baked potato, but same difference and equally delicious.
One of the positives of this time in quarantine is it forces us to get creative with the groceries we have on hand. Creativity is one of the things we love most about being plant-based. Instead of relying on meat and the fat in meat for flavor, we get flavor from so many amazing foods that bring color, taste, and nutritional benefits to every dish. The possibilities are literally endless and there is no way to get bored when you open up your mind to experimenting.
We know that doesn't come easily to everyone. It didn't to us at first. That's why we are committed to sharing ideas with you guys to help keep you inspired in the kitchen and life.
You might not have all of these ingredients on hand right now, but make some swaps and see what you can come up with.
Did you know that potatoes are actually a good source of plant-based protein?
Purple sweet potato
1/4 block of organic tempeh, diced
1/4 yellow onion, sliced
2 heaping TBSP of pumpkin puree
fresh ginger, grated (you can use powder)
pink Himalayan sea salt
coconut oil (tsp)
hot sauce (optional)
Preheat the oven to 425 and baked your sweet potato for 20-30 minutes depending on how big it is.
While your potato is baking, sauté your onion, tempeh, ginger and pumpkin in a little bit of coconut oil and season to taste.
Remove your potato from the oven, cut it in half and pile your toppings inside. Drizzle with hot sauce (optional) and enjoy.