Baked Purple Potatos with Garlic-Basil Mayo


  • 2 purple potatoes
  • for the 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
  • for the filling
  • 1 cup of cooked red quinoa
  • 1/4 cup of baby arugula
  • 1/4 cup of chikpeas
  • 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


  1. Preheat oven to 425°

  2. Place potatoes into a baking dish and cover

  3. Bake for 1 hour or until soft depending on size

  4. Minutes before potatos are ready grab a pestle and mortar and grind until garlic is paste like

  5. Add basil grind until paste like

  6. Add mayo and water

  7. Stir until all components are well combined

  8. Once potatoes are ready allow 10 minutes to cool

  9. Slice down center and gently press in ends of potato until it folds open

  10. Place quinoa, arugula, chikpeas, bell pepper, and cabbage into potato

  11. Top with black olives and green onion

  12. Finish with sauce and enjoy ???? #threebunnies

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