Baked Potatoes With Jasberry Ready-to-Eat Superfood Rice

2 servings

Vegan and gluten-free

45 minutes

Looking for some cozy food inspiration? Try this baked and stuffed potato, filled with Jasberry Organic Ready-to-Eat Superfood Rice and our favorite ingredients: chickpeas, olives, and sun-dried tomatoes. Enjoy this comforting and flavorful meal that’s perfect for brunch, lunch, or even dinner. It’s sure to keep you full and leave you feeling cozy inside.

Ingredients

1 pack Jasberry Organic Ready-to-Eat Superfood Rice Original
4 Medium potatoes
1 tbsp Extra virgin olive oil
1 cup Spinach
1/2 cup Canned chickpeas
1/4 cup Sun-dried tomatoes, chopped
2 tbsp Black olives, chopped
1/2 tsp Thyme, dried
1 tbsp Tahini
1 tsp Lemon juice
1 – 2 tbsp Water
1/2 tsp Red pepper flakes
Salt and black pepper to taste
Chives for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Puncture the potatoes with a fork and place them in a baking dish. Bake for 35–45 minutes, or until fully cooked.

2. Heat the extra virgin olive oil in a pan over medium heat. Add the Jasberry Organic Ready-to-Eat Superfood Rice Original straight from the pouch, along with the spinach, olives, chickpeas, and sun-dried tomatoes. Season with salt and pepper, then set aside.

3. Remove the potatoes from the oven and let them cool for a few minutes. Transfer them to a plate, split them open with a sharp knife, and spoon theJasberry Organic Ready-to-Eat Superfood Rice mixture into the center.

4. Whisk together the tahini, lemon juice, salt, pepper, and water to make the dressing. Pour it on top of the stuffed potatoes.

5. Garnish with chives and red pepper flakes. Serve immediately.