Main Dish

Vegan Potato Taco Bake

  • Ready Time: 75min
    No Reviews
  • Prep Time: 15min
    Cook Time: 60min
  • Potato Type: Yellow
    Cuisine: Latin / Hispanic
  • Serves: 8
    Prep Method: Baked
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Description

Recipe by: Kelly Jones at Eat Real Live Well

A filling and flavorful make-ahead post-workout meal. Celebrate taco Tuesday while you adequately refuel from exercise.

Ingredients

  • 2.25 lbs yellow potatoes
  • 1/2 + 1 tbsp olive oil, separated
  • 3 cloves garlic, minced
  • 1 jalapeño, minced
  • 1 medium white or yellow onion, diced
  • 2 Cups cooked green lentils
  • 1 large can (28 Oz) diced tomatoes
  • 1 4 ounce can diced green chilies
  • 1/2 cup nutritional yeast
  • Taco seasoning: 2 tsp chili powder, 3/4 tsp garlic powder, cumin, paprika, oregano, garlic powder, ginger, 1/2 tsp turmeric, 1/4 tsp cayenne, black pepper, salt
  • Cilantro to garnish

Preparation
Prep Time: 15min | Cook Time: 60min

  1. Set oven to 475 °F and spray a medium baking dish with cooking spray.
  2. After washing the potatoes, dice into 1/4-1/2 inch cubes and toss in 1/2 tablespoon olive oil.
  3. Place potatoes in baking dish, spread evenly and bake for 40 minutes.
  4. While potatoes are baking, heat 1 tablespoon olive oil in a large skillet over low-medium heat before adding garlic and jalapeño. Stir and cover for 1-2 minutes.
  5. Add onion, stir and cover another 3-4 minutes.
  6. Add the tomato, green onion and lentils, stir and cover while you make the taco seasoning, about 3 minutes.
  7. Mix together all spices before spreading over mixture in the pan and stirring well.
  8. Add the nutritional yeast, stir and remove from heat.
  9. Once potatoes have baked to a slight golden brown, remove from the oven and stir before pouring the taco mixture over them.
  10. Stir slightly so that the mixture is evenly distributed, and place back in the oven for 15 minutes. Alternatively, you can let the mixture cool and store covered in the refrigerator for up to 4 days before reheating for 30 minutes in the oven.
  11. Serve on its own or with greens and avocado.

Nutrition

Calories370
Fat4g
Sodium225mg
Vitamin C28mg
Carbohydrates62g
Fiber10g
Protein19g
Potassium610mg

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