So loaded you can barely even see the potatoes! But these are packed with energy and flavour and are super quick, most of the work done in the microwave.
Time taken 15 minutes, serves 1 as a meal or 2 as a side/snack, $15 for ingredients with plenty of leftovers for another time, and contains a good serve of protein, iron and calcium from the pesto, kale and edamame (soybeans) which have a whopping 36g of protein per 100g! That’s a third of their content protein! No wonder soy milk and tofu are such rich sources 🙌🙌
6 baby potatoes, halved
1 cup kale, shredded
1/2 an avocado, sliced
Small handful frozen edamame
1 heaped tbsp vegan pesto, mixed with 2-3 tbsp extra virgin olive oil to make it runny (I used the last of my ice cube tray-frozen portions from before – that gave me fresh ready pesto for months!)
Salt and pepper
1/2 cup natural coconut yoghurt
2 tsp tahini
Juice of 1/4 lemon
Pop your potatoes in a bowl, add 1/3 cup water and cover in cling film. Microwave for 8 minutes or until perfectly steamed. (Generally, steam potatoes in the microwave for 2 minutes per 50g of potato)
Once potatoes are done, wilt kale either by sauteeing, or microwaving for 1 minute with a splash of water. Steam edamame in the microwave or on the stove for 3 mins, then pop the beans out.
Stack kale, avocado and edamame onto the potato halves. Drizzle with pesto, sprinkle with rosemary and crack some black pepper on top.
To make the dip, combine yoghurt, tahini and lemon together. Dunk potatoes in or dollop on top!
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