Enjoy our vegan recipe Baked Potato with Warm Bean Salad by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||2554 kJ (610 kcal)|
baking tray, parchment paper, oven, chef's knife, cutting board, bowl, non-stick frying pan
Preheat the oven to 400 °F.
Chop the walnuts finely. Wash the potatoes thoroughly and dry off with a kitchen towel. With a fork, pierce them all around and place them on a baking tray lined with parchment paper.
Drizzle and rub with the olive oil, roll in the chopped walnuts, season with salt and bake for approx. 50 minutes.
In a bowl, mix the soy yogurt, lemon juice, and agave syrup.
Finely chop the green onion and gherkins and mix with yogurt. Season with salt and pepper.
Coarsely chop the onion. Heat the olive oil in a non-stick frying pan over medium heat and fry the onions until they turn translucent.
Add the beans, fry for approx. 3 minutes, deglaze with balsamic vinegar and agave syrup and fry until reduced to half. Season with salt and pepper.
Slice the potatoes in half, top with the yogurt dip and serve with the bean salad.
Enjoy your meal!