Spicy red kidney bean vegan baked potatoes! Full of deep flavours with spice and hints of sweetness, this dish is perfect as a comforting weeknight dinner, and brilliant for meal prep too. Gluten-free, oil-free, super simple.
Jacket/baked potatoes were always a go-to dish for me when I was in school. I genuinely had a love affair with them, kinda like how I do with oatmeal right now. I think at a certain point I had a baked potato with some sort of filling every day for around a year, even while on vacation. And who can blame me?! Out of all the ways to eat potatoes out there, this has to be my favourite one. It’s super versatile and allows for so many filling ideas and flavour combos. Not to mention they make a comforting lunch that will keep you going through a long day.
And today I’ll be sharing a baked potato recipe I can’t get enough of at the moment. More specifically, spicy kidney bean baked potatoes.
Spicy kidney bean vegan baked potatoes
What’s so great about this recipe is that while the potatoes are baking in the oven, you can prepare the filling in just a few simple steps. This makes this an ideal meal prep recipe that you can batch cook at the start of the week and have lunch ready to go for the next few days.
And this won’t be just any odd boring lunch either. A multitude of flavours combine in the kidney bean sauce, including a good level of spice with hints of sweetness and depth too. The beans by themselves have a slight earthiness and of course, a fantastic, almost meaty texture. Top everything off with creamy avocado to balance out the heat, and you’re good to go! Serve it in the perfectly baked jacket potato, and add any other fillings or extras of your choice.
Of course, you don’t even have to restrict this kidney bean sauce to just the potatoes. You can also serve it with a side of your choice, such as noodles, rice, fries, salad, etc. And it would also make a great filling for wraps and sandwiches! Instead of the avocado sauce, you can serve these vegan baked potatoes with hummus or vegan mayonnaise/soured cream.
Reasons to love these jacket potatoes with kidney beans
They are ...
- Comforting and cosy
- Perfect as a weeknight dinner ...
- ... or a meal prep lunch
- Gluten-free
- Oil-free
- Easy
- Great for batch cooking
- Made with simple ingredients
How to make vegan baked potatoes with kidney beans
Preheat the oven to 200 decrees C/390 F. Arrange the potatoes on a sheet of baking paper and bake in the oven for around 45-50 minutes, until soft. This will depend on the size of the potatoes you use.
Meanwhile, add the onion, garlic and red bell pepper to a non-stick frying pan with around ¼ cup water and sauté for 2-3 minutes, until softened.
Add the oyster mushrooms together with the paprika, cumin and basil. Cook for a further 3-4 minutes, until the mushrooms soften.
Add the kidney beans, tinned tomatoes, tamari and apple cider vinegar. Cook for around 5-7 minutes, stirring frequently and the last minute stir in the green peas.
Serve in the baked potatoes with mashed avocado on top.
Other vegan meal prep ideas
- Sweet and sour chickpeas and green beans
- Avocado wrap with chickpeas
- Sweet and sour tofu
- Vegetable terrine
- Falafel salad with tahini dressing
Let me know in the comments - what's your favourite jacket potato filling? If you give these spicy red kidney bean vegan baked potatoes a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below!
Recipe
Equipment
- Conventional oven
- Non-stick saucepan
Ingredients
- 3 large baking potatoes
- 1 medium onion chopped
- 2 cloves garlic minced
- ½ red bell pepper finely chopped
- 2 cups oyster mushrooms shredded
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp dried basil
- 1 can red kidney beans drained and rinsed
- ½ can tomatoes
- 2 tbsp tamari
- 1 tbsp apple cider vinegar
- ½ cup green peas
To serve
- ½ large avocado mashed
Instructions
- Preheat the oven to 200 decrees C/390 F. Arrange the potatoes on a sheet of baking paper and bake in the oven for around 45-50 minutes, until soft. This will depend on the size of the potatoes you use.
- Meanwhile, add the onion, garlic and red bell pepper to a non-stick frying pan with around ¼ cup water and sauté for 2-3 minutes, until softened.
- Add the oyster mushrooms together with the paprika, cumin and basil. Cook for a further 3-4 minutes, until the mushrooms soften.
- Add the kidney beans, tinned tomatoes, tamari and apple cider vinegar. Cook for around 5-7 minutes, stirring frequently and the last minute stir in the green peas.
- Serve in the baked potatoes with mashed avocado on top.
Nutrition
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