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Loaded Baked Potatoes || Plant Based Meal Prep || Steph and Adam

These baked potatoes are LOADED with flavor! Easy to make and will be a hit with everyone! Enjoy!


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INGREDIENTS to make 6 servings but you can make more:

You can use ANY veggies you want or have in your fridge!
6 russet potatoes (approx 200g each)
1 tbsp olive oil
2 small onions
2 bell peppers
2 zucchini
8 oz mushrooms
2 tomatoes
1 can black beans
2 tbsp tomato paste
1 tbsp italian seasonings (or any seasoning you like on veggies)

Cashew Sour Cream
1 cup cashews
1 garlic clove
1/2 date
1/2 lemon
1/2-1 cup of water

Cilantro or Parsley
(add these on when you’re going to eat, don’t put in the fridge)



(just for 1 potato and veggie topping, NOT including the cashew sour cream or avocado)
Protein: 11
Carbs: 56
Fiber: 10
Sugar: 4
Fat: 3
Calories: 295

If you want to figure out your macros easily, download our favorite app for free!
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Cashew Sour Cream MACROS for the WHOLE BATCH:

Protein: 25
Carbs: 46
Fiber: 4
Sugar: 8
Fat: 70
Calories: 914



1. All meals will be fine in the fridge for 5 days. Store the cashew sour cream in a mason jar.

2. Freeze all the meals you will not eat in the first 4 days.

3. If you decide to freeze them they will last for 3 months.

4. Take the meal out the night before you plan to eat and place in fridge to thaw.

5. Once thawed, reheat in the oven or saute pan for a few minutes or eat cold… or put in your Hot Logic!

Don’t know what a “Hot Logic” is? Check out this video:
At checkout, enter the coupon code: “fitcouplecooks” so that YOU can get 20% off!!! WOOOOO!!!

(Watch the full video for more detailed instructions: )

#plantbased #plantbasedmealprep #mealprep

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