Potatoes Bruschetta- Oil Free
Servings: 5
Calories: 198kcal
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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Ingredients
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
- 2 cups baby spinach
- vegan parmesan cheese to taste
Instructions
Potatoes/Chickpeas
- 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.
Nutrition
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