Loaded Chickpea Potatoes (No Oil, No Refined Sugar, Gluten Free)

This makes a hearty dinner where left overs makes a good lunchbox option.

Ingredients:

1 kg potatoes, cooked and cooled
2 cloves garlic, minced
1/2 cup plant milk (e.g., soy, oat, almond, cashew)
1 tablespoon mustard
1/4 cup nutritional yeast
1 can chickpeas, rinsed and drained
1/4 cup parsley, chopped
3 tablespoon jalapenos, chopped
5 sundried tomatoes, chopped
1/4 red onion, chopped
Salt and pepper

Tahini sauce
2 tablespoons tahini
1/4 cup lemon juice

Method:

  1. Cut the cooked and cooled potatoes lengthways. Scoop out the middle, leaving about 2cm of potato skin.
  2. In a food processor, add the scooped out potato, garlic, milk, mustard, nutritional yeast and chick peas. Process until there are no lumps.
  3. Stir in the parsley, jalapenos, sundried tomatoes and red onion. Season to taste.
  4. Fill the potato skins with your prepared mash filling.
  5. Bake at 400F/200C for 10 to 20 minutes until the tops are golden.
  6. Serve drizzled with tahini sauce with a side of salad leaves.