Loaded Chili-Stuffed Baked Potatoes

February 7, 2017
Wicked
American

Updated: February 02, 2022

1 hour 10 minutes
4-6 servings
0.0

Grillin’ is not just for burgers … this hearty salad is a killer stand-alone meal! We are excited to bring you this latest Wicked Healthy recipe that we’ve created with our friends over at Purple Carrot!

Ingredients

for the Ginger-Miso Dressing

1 cup mandarin (or orange) juice
1/2 cup white miso
1/4 C olive oil
1/2 tsp ginger, grated

for the salad

1/2 cabbage, cut into (3) large wedges
1 zucchini, sliced in (3) long planks
1 sweet white onion, peeled and sliced into (5-6)rounds
olive oil
salt and pepper
1 tsp olive oil
1 C chickpeas
3 T sesame seeds
1/4 t sea salt
1/4 C cilantro, rough chopped
1/4 C mint, rough chopped
6 leaves of green kale, removed from stem and coarsley chopped
1 orange, sliced into bite-sized wedges
1 Thai chiles, sliced in thin rounds
3 green onion, sliced thin

Instructions

to make the dressing

In high speed blender, blend all ingredients until smooth.

to prepare the salad

Heat up grill to high heat.
Rub the cabbage wedges, zucchini planks and onion rounds with oil. Brush or rub with a little oil, then season each side with salt and pepper.
When grill is up to heat, place these items on the grill and allow to cook for about 3-4 minutes on each side to get some nice coloration and caramelization. Remove from grill.
Coarsely chop the cabbage and onion. Cube the grilled zucchini. Keep them separate and set aside.
In saute pan on medium heat, add about 1 tsp of olive oil followed by the chickpeas. Once these start to cook, toss them around to get a bit of color. Add in the sesame seeds and sprinkle of salt. Toss well to coat the chickpeas with sesame, and remove from heat.
Combine the chopped cilantro, mint and rough chopped kale. Drizzle with some of the citrus miso dressing to lightly coat.
On a platter, compartmentalize all ingredients. Separate the chopped kale, chopped grilled vegetables and sesame chickpeas. Garnish as desired with the orange wedges, sliced chilis and green onion.
Serve warm with the remaining of citrus miso dressing on the side.

Today we’re going to show you how to set up a potato serving station for your next gathering with family or friends. First, we’re going to create a perfect baked potato that’s a blank canvas for topping with a plant-based protein and a variety of vegetables for your guests to choose from. Think taco, salad or noodle bar gone wild with chili and potato style!

The more assorted the toppings offered, the better, if you ask us. However, we think that the array of toppings listed in the recipe below add just the right amount of heartiness, color, texture and richness to the potato. We love using Kite Hill brand’s unsweetened, almond-based yogurt here. We love the simplicity of ingredients in the yogurt over plant-based sour cream, which can be loaded with hydrogenated oils.

Did you know that potatoes are a good source of Vitamin C, B6 and Potassium? Red cabbage and kale are also good sources of Vitamin A, C, Calcium and Iron. This, along with all of the other plant-based components, makes it a wicked nutritionally sound meal!

While your potatoes are baking, set up your serving station. To steam the kale and cabbage, use a steamer basket or bamboo steamer. If you prefer to use a skillet to prep the cabbage instead, preheat it over high heat and allow it to sear for about 15 seconds. Serve all of the suggested items in separate serving bowls in a line.