Savoury Baked Potatoes with Smoky Beans & Creamy Slaw | Rebel Recipes (2024)

• 4 medium baking potatoes
• Olive oil to rub
• Sea salt

Filling ingredients

• 1 small bunch chives finely chopped
• 4 tbsp nutritional yeast
• 3 tbsp vegan yogurt or mayo
• 1 tsp sea salt flakes
• Black pepper
• 2 spring onions sliced
• 1 tbsp olive oil

For the beans

• 2 tbsp olive oil
• 1 large red onion sliced
• 3 cloves garlic sliced
• 1 tsp smoked paprika
• 1 tsp cumin seeds
• 150 g cherry tomatoes sliced
• 5 sun-dried tomatoes oil chopped up
• 2 tsp harissa paste
• 250 g black beans
• 100 ml water
• 1 tsp sea salt
• Black pepper
• 3 tbsp fresh thyme

For the slaw

• 1/4 medium cabbage sliced finely into strips
• 3 spring onions sliced finally
• 1 carrot sliced thinly into batons

For the dressing

• 3 tbsp vegan mayonnaise
• 3 tbsp coconut or plant-based yogurt
• Finely grated zest 1 lemon
• Juice ½ lemon
• 1/2 tsp sea salt
• Black pepper
• 4 tbsp mint shredded
• 4 tbsp dill shredded

For the toasted seeds

• 3 tbsp sesame seeds
• 3 tbsp sunflower seeds
• Big pinch sea salt flakes

For the baked potatoes

• Pre heat your oven to 200 c

• Rub a little olive oil and sprinkle salt over the potatoes, then wrap in foil.

• Place in the oven on a baking tray and bake for 25 minutes.

• Remove the oven and unwrap the potatoes. Place bake on the tray and bake for a further. 20-30 minutes until their skins are crispy, and sticking one with a fork meets no resistance

For the beans

• Add the oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.

• Add the tomatoes, sun-dried tomatoes and harissa to the pan and cook for 5-10 minutes until the tomatoes have softened.

• Now add the beans and water and cook on a low heat for 5 minutes.

• Finally, add the salt, black pepper and fresh thyme.

For the slaw

• Add the cabbage, onions and carrots to a large bowl.

To make the dressing

• Add the ingredients to a jar and mix to combine.

• Now add the dressing to the veg and mix to combine.

• Add the fresh mint and stir again.

• Add 1 tbsp of the toasted seeds.

To serve

• Slice the baked potatoes in half.

• Scoop out the flesh and add to a large bowl.

• Now add the filing ingredients to the potato flesh. Mix to combine thoroughly.

• You can now fill the potato skins with the savoury filling.

To make the seeds

• Add to a dry pan and gently toast on a medium heat until lightly brown. Be careful not to burn them.

• Stir in the salt, then transfer to a jar with a lid.

  See Also

  Griddled Courgette, Crispy Roast Potatoes, Fennel and Pea Pesto Salad | Rebel Recipes

• Serve with the smoky beans and slaw and toasted seeds.