- 3 medium potatoes
- 2 cups mushrooms
- 2 tablespoons tamari
- 1/ 2 (15 ounce) can butter beans
- 1 teaspoon turmeric
- 4-5 medium vine tomatoes, chopped
- 1/ 2 medium cucumber, chopped
- 1/ 4 cup frozen green peas, cooked according to package directions
- 1/ 2 avocado
- 1 cup spinach
Preheat the oven to 390ºF. Cut across the width of the potatoes to form the hassleback shape, making sure not to cut all the way through. Roast in the oven for 40-45 minutes, until cooked through.
Meanwhile, add the mushrooms to a non-stick frying pan together with 1 tablespoon tamari. Cook for 4-5 minutes, then set aside. Add the butter beans to the frying pan with the rest of the tamari and the turmeric and stir for 2-3 minutes.
Once the potatoes are ready, serve them with the mushrooms, butter beans, tomatoes, cucumber, green peas, avocado, spinach and a sauce of your choice.