Chuna Jacket Potato with Roasted Roots Salad

This amazing Chuna Jacket Potato with Roasted Roots Salad are inspired by the amazing Rachel Ama. I was so lucky to receive Rachel’s amazing new cookbook Vegan Eats last week and couldn’t wait to cook up one of her delicious colourful plant based recipes.

I was so intrigued to try her chuna jacket potato and it did not disappoint, it tastes so much like the real thing and was such a delicious lunch, served alongside her delicious roasted beets and squash salad.

If you haven’t already checked out Rachel’s amazing videos and recipes on her channel you have got to get acquainted with this wonderful soul.

The Recipe

Ingredients

1 potato
1 can chickpeas
¼ diced red onion
1tbsp nori flakes
1 tbsp soy sauce
1tbsp capers
1 tbsp nutritional yeast
Half a lemon
1tbsp olive oil

Roasted Roots Salad
2 beetroot quartered
½ butternut squash cubed
1 tbsp olive oil
100g cherry tomatoes
4 tbsp mixed seeds
200g rocket
4tbsp pomegranate seeds

Dressing
1tbsp maple syrup
1tsp dijon mustard
3 tbsp extra olive oil
1 tbsp tahini
1-2 tbsp balsamic vinegar
salt and pepper to taste

Directions

Preheat your oven to 220C

Pierce the potato with a fork and bake for around an hour depending on the size of your potato

After 20 minutes, toss the beets and squash in the olive oil and place in the oven

Drain the chickpeas and mash in a bowl, add the remaining ingredients and combine

Mix the salad dressing ingredients together

Assemble the salad with the roasted vegetables, rocket, tomatoes, seeds and dressing

Cut the jacket potato open and fill with the chuna

Serve together.