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Twice Baked Potato, Chili Mac Stuffed Baked Potato, and Baked Potato Buddha Bowl

Baked Potato Buddha Bowl

“Potatoes are a perfect blank canvas for flavor. Because of that, any cuisine, any ingredients, and any cooking technique can be paired with potatoes.”—RJ Harvey, culinary director, Potatoes USA
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 4 potatoes
  • 1 cup tricolored quinoa
  • 1 tsp. salt
  • ½ cup shelled edamame
  • ½ cup carrot strips
  • 1½ cup chopped kale
  • ½ cup sliced radishes
  • ½ cup almond milk
  • 2 dates
  • 3 Tbsp. lemon juice
  • 1/2 tsp. Dijon mustard
  • 1 tsp. onion powder
  • poppy seeds

Directions

  • Bake 4 potatoes for 45–55 minutes at 450 degrees.
  • Rinse 1 cup tricolored quinoa, add 1 tsp. salt, and bring to a boil, then reduce to simmer until tender.
  • Place quinoa, ½ cup shelled edamame, ½ cup carrot strips, 1½ cup chopped kale, and ½ cup sliced radishes on top of baked potato.
  • To make vinaigrette, blend ½ cup almond milk, 2 dates, 3 Tbsp. lemon juice, ½ tsp. Dijon mustard, and 1 tsp. onion powder until smooth. Remove from blender and stir in poppy seeds. Drizzle over the top.