Protein-Packed Vegan Jacket Potato

Name: Protein-Packed Vegan Jacket Potato with Black Beans and Green Peas
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 8 medium potatoes; 2 cups frozen peas (cooked); 1 can black beans (400g/14oz) (or other beans of choice) (drained and rinsed ); 3 cups green beans (cooked from fresh/frozen); 1 avocado (diced); 1 tsp maple syrup; 1/4 lemon (juiced); dash of salt and ground black pepper; 4 tbsp tahini; 2 tbsp sunflower seeds (roasted)

with Black Beans and Green Peas

Protein-Packed Vegan Jacket Potato with Black Beans and Green Peas Overview

Protein-Packed Vegan Jacket Potato with Black Beans and Green Peas is an incredibly simple meal to put together, easy to digest, comforting, and so delicious! It is in high protein, making it a perfect meal after a workout. High iron, potassium, and fiber content will help out in reaching a nutritional balance. With an earthy flavor from tahini, roasted crunchiness from sunflower seeds, it’s guaranteed to win your heart (and stomach) over.

Potatoes often get a bad reputation, due to various unhealthy ways they are usually cooked for consumption. Think french fries, mashed potatoes with dairy cream or butter, hash browns, fried potato wedges. All these meals are high fat and salt that could raise the risk of cardiovascular diseases. On the contrary, baked potatoes with nutritious skin and without processed fats are full of minerals and vitamins. This meal is very filling with low-calorie content.

With that, there is practically no reason to keep a distance from potatoes and deprive yourself of having a comforting, delicious, and filling potato-based meal every once in a while.

So to make the Protein-Packed Vegan Jacket Potato with Black Beans and Green Peas, firstly bake the potatoes, then cook the green beans and green peas. Combine peas and black beans with maple syrup, lemon juice, salt, and pepper and fill the sliced baked potatoes. Serve together with green beans in a bowl topped with running tahini, roasted sunflower seeds and any additional topping of choice. In our case, we had some Mediterranean ajvar for extra sauce on the side as well as sliced baked beets, which tasted godly in this combo.

How to Serve Protein-Packed Vegan Jacket Potato

This serving of Protein-Packed Vegan Jacket Potato with Black Beans and Green Peas, along with green beans on a side topped with running tahini, is a complete nutritious meal. You may choose to top it with some roasted sunflower seeds or any other topping of your choice. In our case, we had some Mediterranean ajvar for extra sauce on the side as well as sliced baked beets, which taste godly in this combo.

To decrease glycemic index (GI)* of this meal further, it is advised to let potatoes cool down after baking. Why so? Potatoes contain a fiber called resistant starch that turns to sugar while cooking. Luckily, once cooled down, resulted sugar turns back into fiber, which stays in the same form even after re-heating.

*Low glycemic index of a meal contributes to slower digestion and lower and slower rise in blood sugar.

Print Recipe

Protein-Packed Vegan Jacket Potato with Black Beans and Green Peas

Protein-Packed Vegan Jacket Potato is an incredibly simple meal to put together and so delicious! Treat yourself to this protein-rich comforting meal!

Prep Time5

Cook Time40

Total Time45

Course: Main Course

Cuisine: American

Keyword: Gluten free, Nut free, Oil free, Vegan

Servings: 4

Calories: 673kcal

Cost: $8 USD

Equipment

Baking tray
Saucepan or cooking pot

Ingredients

8 medium potatoes
2 cups frozen peas cooked
1 can black beans (400g/14oz) (or other beans of choice) drained and rinsed
3 cups green beans cooked from fresh/frozen
1 avocado diced
1 tsp maple syrup
1/4 lemon juiced
dash of salt and ground black pepper
4 tbsp tahini
2 tbsp sunflower seeds roasted

Instructions

Heat the oven to 200 C (390 F). Place potatoes onto a baking tray and pierce them slightly with a knife or a fork to avoid an explosion and help baking faster.
Bake for around 40 minutes, until potatoes are soft and easily pierced with a knife.
Meanwhile, prepare the stuffing. First, boil the frozen green beans (they take longer to cook than the peas) around 10 minutes, until cooked to your liking. Drain the water and set aside.
In the same pot, boil water and add the frozen green peas. Cook for 4-5 minutes to make sure peas do not get overcooked. Drain and set aside to cool down.
Into a separate bowl add drained black beans, cooled green peas, diced avocado, a dash of salt and pepper, maple syrup and lemon juice. Stir the ingredients and set aside.
Once potatoes are baked slice them open on the long edge to create boats. Place the bean mix into the potato boats and add cooked green beans aside.
Top up with 1 tbsp tahini per serving, using it as a dressing. Sprinkle some roasted sunflower seeds optionally.