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Upside Down Loaded BBQ Potatoes
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Upside Down Loaded BBQ Potatoes

Upside Down Loaded BBQ Potatoes

with Plant-Based 'Chicken' & Black Beans

.

Tags:
Veggie
Allergens:
Milk

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 war 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
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Bell Pepper

(May contain Celery)

1

Spring Onion

1

Black Beans

60

Mature Cheddar Cheese

(Contains Milk)

175

Vivera Plant Chicken Pieces

1

Mexican Spice

Mexican Style Spice Mix

64

BBQ Sauce

1

Vegetable Stock Powder

Not included in your delivery

100

Water for the Sauce

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Nutritional information

Energy (kcal)602 kcal
Energy (kJ)2519 kJ
Fat13 g
of which saturates7 g
Carbohydrate76 g
of which sugars15 g
Protein40 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Full Spud Ahead
1

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.

Prep Time
2

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.

Make Your Filling
3

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.

Simmer Simmer
4

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.

Load & Bake
5

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.

Time  To Serve
6

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