(a gluten-free recipe)

Recipe by: Karina

Potato:
2 large Idaho, Russet or Sweet potatoes

Topping:
1 cup broccoli florets
1 cup cauliflower pieces
1 cup ‘matchsticked’ carrots
2 cloves garlic, chopped
olive oil cooking spray, as needed
1/4 cup apple juice, unsweetened
1 Tbs balsamic vinegar or lemon juice
1 tsp Italian Herb seasoning
1/2-1 tsp lemon pepper
1 cup, packed, baby spinach greens or Mesclun spring greens

For Serving:
2-3 Tbs grated Soy (Vegan) “Parmesan”

Directions:

Preheat oven to 400 degrees F.

Wash and wrap the potatoes in foil; prick with a fork. Place the potatoes in the hot oven, on the top rack, and bake for 15 minutes.

In the meantime combine the broccoli, cauliflower, carrots and garlic in a roasting pan and spray with olive oil cooking spray; toss with apple juice and balsamic vinegar; add seasonings.

Add the pan of vegetables to the oven on a lower rack, and bake for 45 minutes, until the potatoes and the vegetables are fork tender. During the last 5 minutes of baking, toss the baby spinach or greens in with roasted veggies.

To serve, place each potato on a serving plate, split open, and season with lemon pepper. Top each potato with half of the roasted veggies and sprinkle with vegan grated “cheese”.

Serves 2 as dinner, 4 as side dish. Enjoy!

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