Chickpea and Tahini Vegan Stuffed Baked Potatoes
These chickpea and tahini vegan stuffed baked potatoes are a simple and delicious way to enjoy a savory vegan breakfast that can be prepped ahead.
Servings: 4 people
Calories: 421kcal
Ingredients
- 4 large baking potatoes
- 1 cup chickpeas
- ½ cup baby kale or spinach, roughly chopped
- ½ cup cherry tomatoes, halved
- ¼ cup tahini
- salt, to taste
- pepper, to taste
- olive oil, optional
Instructions
- Wash potatoes throughly. Pierce holes in the all over with a fork.
- Bake Potatoes according to one of the below options.1. Place on a trivet in an instant pot with 1 cup of water and cook on manual pressure for 14 minutes, then natural release for 20. 2. Place in an air fryer or oven at 425 degrees F for 50-60 minutes or until a fork easily pierces through. *Optional: In the 2nd option you can rub oil over the potatoes and crack salt and pepper over them if you want a crispy skin instead of soft.
- Slice cooked potatoes in halve length wise and use a fork to fluff up the potatoes.
- Top with equal amounts of chickpeas, tomatoes, baby kale and tahini.
- Add salt and pepper if desired.
- Serve.
Video
Notes
*This recipe is Top 8 Allergy Free
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 1stuffed potato | Calories: 421kcal | Carbohydrates: 76g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 143mg | Potassium: 1728mg | Fiber: 8g | Sugar: 3g | Vitamin A: 443IU | Vitamin C: 27mg | Calcium: 87mg | Iron: 5mg