This Deconstructed Baked Potato Bowl is for those of you craving Southern comfort food but still want to be healthy. At first glance this bowl may look unhealthy, but it’s made from whole foods plant-based ingredients!
Baked Potato Bowl Essentials
This bowl features all the ingredients you’d get by deconstructing a loaded baked potato, with a healthy twist of course. In this bowl is:
- Mashed Potatoes. Packed with fiber and keeps you full for hours.
- Crispy Tofu. High protein & adds a flavorful crunch.
- Black Beans. Protein & fiber.
- Green Peas. Healthy digestion.
- Corn. Healthy digestion.
- Jalapeño. Nutrient dense & spicy.
- Shredded Vegan Cheese. There are no incredible benefits per se, but the vegan cheese adds such a delicious flavor. Here are my favorite vegan cheese brands:
If you want to replace any of the ingredients or make it even more loaded, try:
- Seitan. If you’re not a tofu fan and can handle gluten, replace the crispy tofu with seitan “chick’n”. I typically buy boxed seitan (in a similar container as tofu) and pan fry it with veggie broth and umami bouillon.
- Tempeh Bacon. If you’d prefer bacon over crispy tofu or seitan, tempeh is going to be your best bet.
- Sour Cream. The mashed potatoes are extremely creamy, but if you want more cream with a little tang, add vegan sour cream. To find my vegan sour cream recipe, head to my GIANT WHITE BEAN CHILI post.
Finding a good BBQ sauce is key in this recipe. The BBQ sauce brings it all together and really makes it feel like you’re eating an authentic home cooked Southern meal. Here are some of my favorite brands of BBQ sauce:
For the crispy tofu, you will need breadcrumbs to act as the crisp. You can totally just use nutritional yeast and opt out of breadcrumbs, but there are some really great gluten-free options I love:
Deconstructed Baked Potato Bowl
- 1 russet potato, peeled
- 1/4 cup plant-based milk may need to add more milk depending on the size of your potatoes
- 1 tsp sea salt
- 1/2 tbsp minced garlic
- 1 tbsp chopped chives
- pepper to taste
- 1/2 block extra firm tofu
- 1/4 cup plant-based milk
- 1/2 cup breadcrumbs see post for recommended brands
- 1/4 cup nutritional yeast
- 1/4 tsp sea salt
- 1 tbsp avocado oil
- 1/2 cup black beans
- 1/4 cup corn
- 1/4 cup green peas
- 1/4 cup shredded vegan cheese see post for recommended brands
- 1/2 japaneño, thinly sliced
- 2 tbsp bbq sauce see post for recommended brands
- peel potato and add to a pot of water. boil until fork tender.
- drain potato and rinse with cold water to cool. add to a food processor with the plant-based milk, sea salt, and minced garlic. pulse until mixture is fully combined. if mixture is too thick, add more plant-based milk.
- top with chives and pepper.
- cut tofu into cubes. on a shallow plate or bowl add the nutritional yeast, bread crumbs, and sea salt. mix to combine.
- dip each tofu cube in the plant-based milk, then coat in the bread crumb mixture. repeat until all tofu cubes are coated.
- bake in your air fryer or oven at 400 degrees for about 15-20 minutes. flip halfway through.
- drain and rinse your black beans. add to a skillet with avocado oil, frozen corn, and green peas (these can be canned too, I prefer frozen for convenience.) pan fry for about 10 minutes on a low-medium heat.
- arrange your bowls! divide all ingredients between 2-3 bowls. thinly slice your jalapeños and add them on top along with the shredded vegan cheese. drizzle with bbq sauce and top with additional salt and pepper.