Baked Purple Potatos with Garlic-Basil Mayo
Ingredients
- 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
Preparation
Preheat oven to 425°
Place potatoes into a baking dish and cover
Bake for 1 hour or until soft depending on size
Minutes before potatos are ready grab a pestle and mortar and grind until garlic is paste like
Add basil 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 center and gently press in ends of potato until it folds open
Place quinoa, arugula, chikpeas, bell pepper, and cabbage into potato
Top with black olives and green onion
Finish with sauce and enjoy ???? #threebunnies