Veggie Loaded Baked Potato Board

Directions

Ingredients :

4 small small russet potatoes, skin scrubbed (about 2 lbs)

4 small sweet potatoes, skin scrubbed (about 2 lbs)

4 cups broccoli florets

1 tablespoon olive oil

½ teaspoon kosher salt

1 (16 ounce) package Pure Farmland® Simply Seasoned Plant-Based Protein Starters

1 (15 ounce) can reduced-sodium black beans, rinsed and drained

1 cup reduced-fat shredded Cheddar cheese

½ cup low-fat plain Greek yogurt

½ cup sliced red onion

½ cup low-sugar, low-sodium BBQ Sauce

¼ cup chopped fresh chives

2 small jalapenos, sliced

Methods :

Step 1

Preheat oven to 425 degrees F. Line a large sheet tray with foil. Prick the russet and sweet potatoes 2 to 3 times each with a fork. Place on sheet tray in a single layer.

Step 2

Roast 45 minutes (for sweet potatoes) to 55 minutes (for russet potatoes), or until tender. Let cool 10 minutes, then slit the top of each potato to open.

Step 3

Line another large sheet tray with foil. Place broccoli on sheet tray. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast for about 20 minutes, until tender and slightly charred. Let rest on sheet tray until warm, about 10 minutes. Transfer to a small serving bowl.

Step 4

Meanwhile, heat a large, nonstick skillet over medium-high heat. Add Pure Farmland® Protein Starters. Break apart with spatula and cook until moisture has evaporated and product browns, about 12 to 14 minutes. Transfer to a serving bowl.

Step 5

On a large serving board, arrange the potatoes, cooked Pure Farmland® Protein Starter, roasted broccoli, black beans, Cheddar cheese, Greek yogurt, red onion, BBQ sauce, chives, and jalapenos. Serve warm.