HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconUpside Down Loaded BBQ Potatoes
Upside Down Loaded BBQ Potatoes

Upside Down Loaded BBQ Potatoes

with Plant-Based 'Chicken' & Black Beans

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Allergens:MilkCeleryCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)

Bell Pepper

1 unit(s)

Spring Onion

1 pack(s)

Black Beans

2 block(s)

Mature Cheddar Cheese


1 pot(s)

Mexican Spice

2 sachet

BBQ Sauce

1 sachet

Vegetable Stock Powder


1 pack(s)

Vivera Plant Chicken Pieces

(ContainsCereals containing Gluten, Soya)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2519 kJ
Energy (kcal)602 kcal
Fat13.0 g
of which saturates7.0 g
Carbohydrate76 g
of which sugars15.0 g
Protein40 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide chunks (no need to peel!). Pop the potato on a low sided wide baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


Halve the bell pepper and discard the core and seeds. Slice into thin strips.Trim the spring onions then slice thinly. Drain and rinse the black beans in a sieve. Pop half the black beans in a medium sized bowl and crush with the back of a fork or a potato masher. Grate the cheddar.


Heat a drizzle of oil in a large frying pan on a medium high heat. When hot, add the pepper slices and Vivera plant based chicken pieces. Cook stirring occasionally until the pepper is tender and the Vivera pieces golden, 7-9 mins. Stir in the Mexican spice and cook for 1 minute. Add the black beans (whole and crushed), BBQ sauce, veg stock powder and water (see ingredients for amount). Stir everything together well.


Bring the pan to a boil and turn the heat down to simmer. Cook stirring occasionally until the mixture has thickened slightly, 6-7 mins. Taste and season with salt and pepper.


Once the potatoes and Vivera and pepper stew are cooked, tip the filling in to an appropriately sized baking tray ( we used a 20cm x 20cm tray for 2 people). Evenly cover the filling with the cooked potatoes and sprinkle over the cheese. Return to the top shelf of your oven and cook until the cheese is melted and the filling bubbling, 6-8 mins.


Share the upside down loaded potatoes between your plates. Sprinkle over the chopped spring onion. Enjoy!