American Campfire Bean Jacket Potatoes
with Plant-Based Mayo & Cucumber Salad
Saddle up for a taste of the great outdoors with this plant-based delight! These spuds are stuffed to the brim with hearty cannellini beans and pops of sweetcorn, perfect for huddling around a warm campfire. Served with a crunchy cucumber salad and creamy plant-based mayo, you can’t go wrong.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potatoes
2 clove
garlic
1
carrot
½
Onion
1
cucumber
1 tin
cannellini beans
(Contains Soy; )
½ tin
sweetcorn
1 packet
tomato paste
1 sachet
vegetable stock powder
1 packet
Onion Chutney
(Contains Sulphites; )
1 packet
Mixed Salad Leaves
1 packet
Plant-Based Mayo
(Contains Soy; )
½ packet
coriander
1 sachet
All-American Spice Blend
Not included in your delivery
olive oil
¼ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Cut potato in half. • Place potato, cut-side down, on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Arrange cut-side down and roast until crisp and tender, 40-45 minutes.
• Meanwhile, finely chop garlic, carrot and onion (see ingredients). Slice cucumber into rounds. • Drain and rinse cannellini beans. • Drain sweetcorn (see ingredients).
• When the potatoes have 20 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, onion and sweetcorn, stirring, until softened, 6-7 minutes.
• To the pan, add cannellini beans, All-American spice blend, garlic and tomato paste and cook until fragrant, 1 minute. • Add vegetable stock powder, onion chutney and the water. Cook, stirring, until well combined, 1-2 minutes. Season with pepper.
• Meanwhile, combine mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.
• Divide jacket potatoes and cucumber salad between plates. • Top with American cannellini beans and dollop with plant-based mayo. Tear over coriander (see ingredients) to serve. Enjoy!