Double Plant-Based Bacon & Beans Loaded Jacket Potatoes

Name: Double Plant-Based Bacon & Beans Loaded Jacket Potatoes with Plant-Based Aioli & Garden Salad
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 3 potatoes; 1 tomato; 2 clove garlic; 1 carrot; 2 packet Plant-Based Bacon Bits; 1 box passata; ⅓ cup water; 1 bag mixed salad leaves; 1 plant-based aioli; 1 packet black beans; 1 sachet Nan's special seasoning; 1 drizzle vinegar (white wine or rice wine)

with Plant-Based Aioli & Garden Salad

Get up to $200 off!

For the plant-based lover in all of us, dive into this tasty number with some serious dinner-time staples (black beans, plant-based bacon, potato and salad to be precise!). These loaded jacket potatoes are taken to the next level with a drizzle of plant-based aioli and when paired with a bright garden salad, you'll be smiling from ear to ear.

Tags:

Plant Based

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potatoes

tomato

2 clove

garlic

carrot

2 packet

Plant-Based Bacon Bits

1 box

passata

1 bag

mixed salad leaves

plant-based aioli

1 packet

black beans

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

⅓ cup

water

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)3198 kJ

Fat25 g

of which saturates2 g

Carbohydrate74.6 g

of which sugars18.9 g

Protein51.2 g

Sodium1914 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half. • Place potato halves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Arrange each potato to be cut-side down, then roast until crisp and tender, 40-45 minutes.

• Meanwhile, cut tomato into wedges and transfer to a medium bowl. • Finely chop garlic. Grate carrot. • Drain and rinse black beans.

• When potatoes have 20 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based bacon bits, tossing, until browned, 5-7 minutes. Transfer to a bowl and set aside.

• Return pan to medium heat with a drizzle of olive oil. Cook carrot, until tender, 2-3 minutes. • Add Nan's special seasoning and garlic, and cook until fragrant, 1-2 minutes. • Stir in passata, the water and black beans and cook, until slightly reduced, 1-2 minutes. • Remove from heat then stir through cooked bacon. Season to taste.

• Meanwhile, to the bowl with tomato, add mixed salad leaves, and a drizzle of vinegar and olive olive oil. • Toss to coat and season.

• Divide jacket potatoes between plates. • Top with plant-based bacon and black bean topping. • Top with a drizzle of plant-based aioli. Serve with garden salad. Enjoy!