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!
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.