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Recipes / Broccoli Black Bean Baked Potato Bowls

KITCHEN NOTES

Broccoli Black Bean Baked Potato Bowls

Baked potatoes with broccoli, smoky black beans, corn, salsa and guacamole.

Serves 4–6Bowls

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WHAT WE DOCUMENTED

Serves 4–6

Potatoes

  • 4–6 large russet potatoes
  • A little oil
  • Salt

Broccoli

  • 1 large head fresh broccoli, chopped
  • 1 tbsp oil or vegan butter
  • Salt and pepper
  • Garlic powder

Toppings

  • Black beans
  • Cumin
  • Garlic powder
  • Smoked paprika
  • Salt
  • Corn
  • Salsa
  • Guacamole

METHOD

Make it

  1. 1

    Scrub and prick potatoes, rub lightly with oil and salt; bake at 425°F about 45–60 minutes until very tender.

  2. 2

    Steam or roast broccoli until tender.

  3. 3

    Warm black beans with a little cumin, garlic powder, smoked paprika and salt.

  4. 4

    Open potatoes and break into chunks in bowls. Add broccoli, black beans, corn, salsa and guacamole.

Cooking notes

  • Bean and topping amounts were not specified.

Serving suggestions

  • Other listed protein alternatives: chickpeas, white beans, vegan ground, seasoned tofu or leftover vegan chili.
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