October 11, 2012

Loaded Baked Potato w Pumpkin Cheese Sauce




So the other day I made that FAB Pumpkin Mac & Cheese.

Remember?


YUM.

One of the best parts of the recipe, is that I had leftovers of the amazing pumpkin cheese sauce!  Which, of course, meant that the next night's meal would involve less thinking and brain activity.

Love that.

I've posted a few "cook once, eat twice" recipes in the past.  Remember the Roasted Sweet Potatoes with Walnut Pesto?  Used the leftover pesto for Walnut Pesto Pasta the next night?

Or the Mexican Stuffed Peppers?  Used the leftover filling for Mexican Pizza (one of my faves!)?

I just love planning and multi-tasking.  Not only because it's efficient, but also because I can be lazy.

This meal is a lazy plant-based rockstar's dream.  The most difficult part was pricking the freaking potato and turning on the oven.  Not to mention, it was delicious, extremely nutritious, low fat, and quite filling.  It's also versatile - add any veggie you want, or you could even add beans, vegan sour cream, or tempeh bacon.

Oh, and it's yummy.  Very, very yummy.

Love & Kale,
Ali

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Loaded Baked Potato w Pumpkin Cheese Sauce
Serves: 1

Print here.

Ingredients:

  • 1 large russet potato
  • 1-2 cups broccoli florets
  • 1/3 cup or so of leftover Pumpkin Cheese Sauce (recipe here)
  • Salt & pepper to taste
  • Optional garnish: scallions, vegan sour cream

Instructions:
  1. Bake your potato.  Steam your broccoli.  Heat your sauce. 
  2. Top your potato with salt & pepper, then the broccoli, then drizzle with sauce and garnish with scallions (or whatever you want!).  Easy peasy.  ENJOY!


1 comment:

  1. Mmmmmmmmm!!!! This was a great meal!! Thanks for sharing Ali!~

    ReplyDelete