Wow spring is finally (almost) here!!
I am beyond elated and cannot wait to literally jump into my bikini and soak up some much needed Vitamin D.
Now it is the weird time of year when winter foods are being gently nudged out the door but seasonal spring goodies aren’t quite ready for consumption.
I figured a cozy yet healthy baked potato stuffed with veggies and sauce then sprinkled with “cheese” would be a fitting option.
There’s still a bit of snow sticking around in my hood so it’s not time for full on crisp salads + refreshing smoothies mode but soon enough my friends!
So grab yourself a hot potato then top her off with savory nutritional yeast, your fave marinara, flavorful sun-dried tomatoes, sautéed broccoli, crushed red pepper flakes for a little kick, a pinch of sea salt and fresh ground black pepper, plus vegan Parm!
Dig in.
P.S. Want even more veggies in your life? A bit of roughy chopped fresh baby spinach would be lovely stirred into your simmering sauce.
P.P.S. As always, the ingredient amounts don’t have to be exact so do what you’re feeling in the moment.
Vegan Baked Potato with Broccoli & Marinara
Ingredients
- 1 medium-large russet potato
- 2 teaspoons extra virgin olive oil
- 1 cup small broccoli florets (fresh or frozen)
- Red pepper flakes, to taste
- Sea salt, to taste
- Fresh ground black pepper, to taste
- 1/2 cup marinara (I like tomato basil)
- 1 to 2 sun-dried tomatoes packed in oil; roughly chopped
- 1/2 teaspoon nutritional yeast
- Vegan Parmesan, for topping
Instructions
- Heat oven to 425. Scrub the potato and pierce several times with a fork. Pat the potato dry with a clean dish towel, then place directly on the middle oven rack. Bake for one hour, or until tender–a knife inserted into the center of the potato should meet little resistance.
- When the potato has about ten minutes left in the oven, heat the olive oil in a medium sized skillet over medium heat. Saute the broccoli until crisp tender, stirring occasionally. Add the red pepper flakes, and cook for one minute more. Season with salt and pepper.
- While the broccoli is cooking, warm the marinara and sun-dried tomatoes in a small pot over medium-low heat, stirring occasionally.
- Remove the potato from the oven, then slice lengthwise–not entirely through–to expose the flesh. Top with the nutritional yeast, then season with salt and pepper. Spoon the marinara and sun-dried tomatoes over the potato, followed by the broccoli. Sprinkle with vegan Parmesan, to taste.