Double Plant-Based Bacon & Beans Loaded Jacket Potatoes
with Plant-Based Aioli & Garden Salad
For the plant-based lover in all of us, dive into this tasty number with some serious dinner-time staples (black beans, plant-based bacon, potato and salad to be precise!). These loaded jacket potatoes are taken to the next level with a drizzle of plant-based aioli and when paired with a bright garden salad, you'll be smiling from ear to ear.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
3
potatoes
1
tomato
2 clove
garlic
1
carrot
2 packet
Plant-Based Bacon Bits
(Contains Gluten, Soy, Wheat;)
1 box
passata
1 bag
mixed salad leaves
1
plant-based aioli
1 packet
black beans
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
⅓ cup
water
1 drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
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.
• When potatoes have 20 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based bacon bits, tossing, until browned, 5-7 minutes. Transfer to a bowl and set aside.
• 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!