Baked Purple Potatoes with Garlic Basil Mayo
Ingredients
- 2 purple potatoes
Sauce
- Sliced green onion
- 3 cloves of garlic
- 1 handful of fresh basil
- 1/4 cup of vegan mayo (we used @followyourheart)
- 2 tbs of filtered water
- Pink himalayan salt and black pepper to taste
Filling
- 1 cup of cooked red quinoa
- 1/4 cup of baby arugula
- 1/4 cup of chickpeas
- 1/4 cup of sliced red bell peppers
- 1/4 cup of sliced purple cabbage
- Sliced black olives
- Sliced green onion
- 3 cloves of garlic
Preparation
Preheat oven to 425°. Place potatoes into a baking dish and cover. Bake for 1 hour or until soft depending on size.
Ten minutes before potatoes are ready, grab a pestle and mortar and grind garlic until paste-like. Add basil and grind until paste-like. Add mayo and water. Stir until all components are well combined.
Once potatoes are ready, allow 10 minutes to cool. Slice down the center and gently press in the ends of the potato until it folds open.
Place quinoa, arugula, chickpeas, bell pepper, and cabbage into the potato. Top with black olives and green onion. Finish with sauce and enjoy.