Loaded Black Beans & Double Plant-Based Bacon Jacket Potatoes
with Plant-Based Aioli & Garden Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Black Beans
1 packet
Passata
2
Garlic
Plant-Based Bacon Bits
(Contains: Gluten, Soy;)
3
Potato
1
Tomato
1 packet
Plant-Based Aioli
1
Carrot
1 sachet
Nan's Special Seasoning
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.
Custom Recipe: If you've doubled your plant-based bacon bits, cook for an extra 2-3 minutes, then continue as above.
• 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!
