Salt-Baked Potatoes with Cheesy Roasted Red Pepper Sauce & Broccoli
Ingredients
The potatoes
-
4
standard
baking potatoes (Russets)
-
1
tablespoon
avocado or other heat-tolerant oil
-
to taste
sea salt
The Cheesy Roasted Red Pepper Sauce
-
1
teaspoon
avocado oil
-
1
shallot, chopped (or ½ of a small onion)
-
1
clove
garlic, chopped
-
½
cup
raw sunflower seeds, soaked for at least 2 hours and drained
-
1
roasted red pepper
-
3
tablespoons
nutritional yeast
-
1 ½
tablespoons
mild miso
-
2
tablespoons
fresh lemon juice
-
1
teaspoon
Dijon mustard
-
½
teaspoon
gluten-free tamari soy sauce OR coconut aminos
-
½
teaspoon
smoked paprika
-
¼
cup
hot water
-
to taste
sea salt and ground black pepper
-
to taste
hot sauce
For assembly
-
4
cups
broccoli florets (from roughly 1 bunch)
-
to garnish
chopped chives
Instructions
- Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Scrub and dry the potatoes, prick them with a fork, brush with oil, and sprinkle with salt.
- Bake the potatoes for 45 minutes until golden brown and tender.
- While the potatoes bake, prepare the sauce by heating oil in a skillet, then cooking shallots and garlic until soft.
- Transfer shallots and garlic to a blender and add the remaining sauce ingredients, blending until smooth.
- Keep the sauce warm in a saucepan.
- Steam or boil the broccoli florets until tender but bright green.
- To serve, cut the baked potatoes open, season the insides, and pour in the sauce.
- Top with broccoli and chives, then serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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