Loaded Baked Potatoes | Plant Based Meal Prep
These baked potatoes are LOADED with flavor! Easy to make and will be a hit with everyone! Enjoy!
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INGREDIENTS to make 6 servings but you can make more:
You can use ANY veggies you want or have in your fridge!
6 russet potatoes (approx 200g each)
1 tbsp olive oil
2 small onions
2 bell peppers
2 zucchini
8 oz mushrooms
2 tomatoes
1 can black beans
2 tbsp tomato paste
salt/pepper
1 tbsp italian seasonings (or any seasoning you like on veggies)
Cashew Sour Cream
1 cup cashews
1 garlic clove
1/2 date
1/2 lemon
1/2-1 cup of water
Optional:
Cilantro or Parsley
Avocado
(add these on when you’re going to eat, don’t put in the fridge)
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MACROS:
(just for 1 potato and veggie topping, NOT including the cashew sour cream or avocado)
Protein: 11
Carbs: 56
Fiber: 10
Sugar: 4
Fat: 3
Calories: 295
Cashew Sour Cream MACROS for the WHOLE BATCH:
Protein: 25
Carbs: 46
Fiber: 4
Sugar: 8
Fat: 70
Calories: 914
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STORAGE AND REHEATING DIRECTIONS:
1. All meals will be fine in the fridge for 5 days. Store the cashew sour cream in a mason jar.
2. Freeze all the meals you will not eat in the first 4 days.
3. If you decide to freeze them they will last for 3 months.
4. Take the meal out the night before you plan to eat and place in fridge to thaw.
5. Once thawed, reheat in the oven or saute pan for a few minutes or eat cold… or put in your Hot Logic!
For more meal prep recipes, come check out our new home at Meal Prep Mondays:
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