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Potatoes Bruschetta

Potatoes Bruschetta- Oil Free

Course: Main Course
Cuisine: American, Italian
Keyword: Potatoes Bruschetta, Oil-Free
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 5
Calories: 198kcal
Author: Cindy Rainey
Get all the flavor of bruschetta without all the oil!  This Potatoes Bruschetta meal is oil free, plant-based, and is bursting with flavor!
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Potato Chickpea Mixture

  • 4 Russet Potatoes wedged
  • 1/2 red bell pepper diced
  • 1 15.5 ounce can chickpeas drained, but save liquid
  • 2 Tablespoons Balsamic Vinegar Will also use the same amount in the sauce
  • 1 teaspoon agave nectar can sub maple syrup
  • 2 Tablespoons liquid from chickpea can aquafaba
  • 2 teaspoons Italian Seasoning
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 Tablespoon nutritional yeast do NOT sub bakers yeast

Bruschetta Sauce

  • 4 cloves garlic chopped
  • 1 Tablespoon dried minced onion
  • 1/2 cup vegetable broth to line the pan
  • 24 ounces grape or cherry tomatoes cut in half
  • 20 leaves fresh basil cut in strips
  • 2 Tablespoons balsamic vinegar
  • salt to taste

Plate it Up



  • Preheat oven to 380°
  • Cut and wedge four washed brown russet potatoes.  Each potato should yield 12 wedges. Do not peel 
  • Soak potato wedges in cold water for 30 minutes. You can prepare bruschetta sauce while potatoes are soaking. 
  • After the potatoes have soaked, rinse and pat dry.  Return to a medium/large sized bowl. 
  • Open can of chickpeas (garbanzo beans).  Drain but reserve some of the liquid. Add to the bowl of potatoes.
  • Dice 1/2 red bell pepper and add to the bowl.
  • Add all other ingredients (vinegar, agave, Italian seasoning, onion and garlic powders, salt, nutritional yeast, aquafaba - liquid from can) and stir to coat well. 
  • Turn onto a lined baking sheet and bake at 380° for about 40 minutes or until potatoes are fork tender.  Open the oven and turn potatoes about half way through. 

Bruschetta Sauce

  • Cut grape/cherry tomatoes in half and set aside. 
  • Stack washed basil leaves together slice thinly.  Set aside.
  • Chop four cloves of garlic and add to a sauté pan along with the dehydrated diced onion.
  • Line the pan with about 1/2 cup vegetable broth and sauté for about 3-5 minuets or until onion is rehydrated and garlic has softened.  Watch your pan carefully and add more broth is necessary to keep garlic from sticking. 
  • Add cut tomatoes and continue stirring until tomatoes have softened - about three minutes.  
  • Remove from heat and add vinegar and fresh basil.  Salt to taste. Let sit while potatoes are finishing - about 60 minutes. 

Plate it Up

  • Line a large serving dish with 2 cups of washed and dried baby spinach.
  • Place cooked potato mixture on top.
  • Spoon bruschetta sauce on top of potato mixture.
  • Top with vegan parmesan cheese if desired.


Calories: 198kcal | Carbohydrates: 44g | Protein: 6g | Sodium: 364mg | Potassium: 1170mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2330IU | Vitamin C: 60.4mg | Calcium: 70mg | Iron: 3.3mg