Healthy bowls meet comfort food in these Stuffed Baked Potatoes, filled with roasted vegetables and topped with the MOST DELICIOUS Garlic Cashew Cream Sauce! They're gluten free, vegan and easy to make!
Who needs cheese when you have roasted garlic cashew cream sauce? It's so incredibly creamy and flavorful, you won't miss the sour cream or cheese in these loaded baked potatoes!
They're the ultimate vegan comfort food, easy to make, and easy to customize and make your own!
The fluffy and tender inside of the potatoes is paired perfectly with the savory vegetable stuffing and creamy roasted garlic sauce. The ingredients are simple, but the flavors are incredible!
Smaller portions can be served as a side dish, but these stuffed baked potatoes are filling enough for a full meal. Prep them ahead of time for an easy weeknight dinner, or for lunch to take along to work!
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Ingredients
- Russet potatoes - you'll want two pounds of potatoes, so this could be 2 large russet potatoes, about 1 pound each, or 4 small potatoes, about ½ pound each. I prefer the smaller potatoes because they cook faster and everyone gets their own potato, but either will work just fine for this recipe.
- Broccoli - a fresh crown of broccoli cut into florets is best. However, frozen broccoli may also be used, just be sure to defrost it first so it can bake at the same rate as the other veggies.
- Zucchini - cut the zucchini squash down the middle lengthwise, then cut those halves in half lengthwise once more so you have 4 strips. With the flat sides down, cut the strips into smaller pieces. I recommend keeping the skins on as it adds extra flavor and nutrients.
- Red bell pepper - other bell peppers like yellow or orange will also taste great.
- Onion - I love to use red onion for the best flavor, but other onions will work as well, such as sweet, vidalia or yellow onions.
- Olive oil - extra virgin olive oil is ideal for it's neutral flavor, but you can use any oil you have on hand. Other mild tasting oils such as avocado oil or vegetable oil may also be used if you do not have olive oil.
- Salt
- Black pepper
- Garlic powder
- Vegan butter - choose your favorite plant-based butter. If you do not need to keep this recipe vegan, feel free to use any butter.
- Roasted garlic cashew cream sauce - click the link to learn how to make this rich and smooth sauce for the perfect finish to these potatoes!
Instructions
- Prepare the potatoes.
- Preheat the oven to 425°F.
- Wrap each potato in aluminum foil and arrange them on a baking sheet.
- Bake the potatoes in the preheated oven for 1 hour, or until soft, but not mushy. Use a hot pad holder to gently squeeze the potatoes to tell if they're done.
- Roast the veggies.
- Coat the broccoli, zucchini, bell pepper and onions with olive oil, salt, pepper and garlic powder by tossing everything together in a large bowl.
- Spread out the seasoned veggies on a baking sheet in an even layer.
- When there are 20 minutes left on the timer for the potatoes, place the vegetables in the oven to roast with the potatoes.
- Build the bowls.
- Take the potatoes and vegetables out of the oven.
- Start by placing the potatoes in the serving bowls, you can either use a half of a potato, or a whole one cut open.
- Top each potato with 1 tablespoon of vegan butter, then use a fork to mash it in.
- Spoon the roasted vegetables over the buttered potatoes, then drizzle with the roasted garlic cashew cream sauce.
Substitutions and variations
- If you want to make vegetarian stuffed baked potatoes, instead of vegan, feel free to use traditional butter instead of vegan butter, and add shredded cheddar cheese or mozzarella cheese on top of the potato.
- Feel free to mix up the veggies! Here are some other ideas for veggies that you could roast and load into the baked potatoes.
- Cauliflower
- Jalapenos
- Mushrooms
- Kale
- Cherry tomatoes
- Brussels sprouts
- Asparagus
- Give them a crunchy salty bite. Chop up your favorite plant based bacon to add on top.
- Add a garnish, sprinkle on chives, parsley, or your favorite herb for a pop of color and flavor.
- You can definitely substitute sweet potatoes for russet potatoes in this recipe, if you prefer.
- To add plant based protein to the potatoes, add ½ cup chickpeas to each potato. A can of chickpeas can be drained and rinsed, then roasted with the vegetables for a nice crunch and an added 7 grams of protein per bowl.
Meal prep it
- For storage:
- Bake the potatoes, roast the veggies, and make the sauce.
- You can even freeze baked potatoes to have on hand! Simply wrap them in plastic wrap and seal in an airtight container and keep in the freezer until you're ready to defrost and use them in the recipe.
- Divide the potatoes between large microwave safe containers.
- Top the potatoes with the vegetables.
- Pour the sauce into small individual airtight containers.
- Place the small sauce container in the large one, seal the lid, and keep in the fridge for up to 5 days.
- Bake the potatoes, roast the veggies, and make the sauce.
- To reheat and eat:
- Remove the lid from the large container and take out the sauce.
- Microwave the potatoes and vegetables for 2 minutes or until heated through.
- Drizzle on the sauce and dig in!
More vegan recipes
These are the most popular vegan recipes on the blog! Try one every night for dinner this week.
- Roasted Broccoli Bowls
- Low Carb Vegan Fajita Bowl
- Buffalo Tofu Salad
- Asian Tempeh Marinade
- Sweet Potato Vegan Burrito Bowl
Recipe
Vegan Stuffed Baked Potatoes
Healthy bowls meet comfort food in these Stuffed Baked Potatoes, filled with roasted vegetables and topped with the MOST DELICIOUS Garlic Cashew Cream Sauce! They're gluten free, vegan and easy to make!
Servings 4 people
Calories 450kcal
Ingredients
- 2 pounds russet potatoes either 4 small or 2 large potatoes
- 1 cup diced broccoli
- 1 cup diced zucchini
- 1 cup diced red bell pepper
- 1 cup diced onion
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 tablespoons vegan butter
- ½ cup roasted garlic cashew cream sauce click link for recipe
Instructions
- Preheat the oven to 425°F.
- Wrap each potato in a piece foil and place on a baking sheet.
- Place the potatoes in the oven to bake for 1 hour, or until tender when gently squeezed.
- Toss the broccoli, zucchini, bell pepper and onion with the olive oil, salt, pepper and garlic powder.
- Arrange the vegetables in an even layer on a baking sheet.
- When the potatoes have 20 minutes left on the timer, place the vegetables in the oven to roast with the potatoes.
- Remove the potatoes and vegetables from the oven.
- If using 4 potatoes, place one potato in each bowl, slicing partially through the middle of each potato. If using 2 large potatoes, slice the potatoes in half and place a half in 4 separate bowls.
- Add 1 tablespoon vegan butter to each potato and use a fork to mash the butter into the potatoes.
- Top each potato with a cup of roasted vegetables and drizzle with 2 tablespoons roasted garlic cashew cream sauce.
Notes
- You can bake the potatoes, roast the veggies, and make the sauce ahead of time and store it in the refrigerator for up to 5 days.
- To reheat the potatoes and vegetables, place them in the microwave for 2 minutes, then drizzle with the garlic cream sauce.
Nutrition
Calories: 450kcal | Carbohydrates: 54g | Protein: 9g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 2g | Sodium: 894mg | Potassium: 1334mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1377mg | Vitamin C: 90mg | Calcium: 70mg | Iron: 4mg
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