As a vegetarian, people often ask but what do you eat for dinner? I have lots of go to dishes, some of which I’ve shared and some I’m yet to share, but this is one of my favourite easy summer ones – also great in winter with hot toppings. More on that in a few months! I would usually make this dish with sweet potato, but they didn’t look so great at the market this week, so we went old school with some white spuds!

Spuds with Stuff
The good thing about this dish, as with a lot of those I make, is it’s versatility. Use whatever you’ve got. The toppings were inspired by the baby tomatoes and cucumber that I needed to use or lose. I love a colourful dish, and this one sure checks that box.

What do you need?
**all amounts suited to dinner for two, increase if there’s more of you**
1 potato per person {whatever kind of potato takes your fancy}
1 tin organic black beans
1 avocado, halved and scored
½ cucumber, diced
½ cup greek yoghurt
2 tablespoons of lemon juice
½ teaspoon crushed garlic
1 cup any variety of small tomato, diced
¼ spanish onion
1 teaspoon organic tomato paste

Okay, now what do you do with it?
Pierce your potatoes with a fork a few times so that the skins don’t burst while cooking. I par-boil mine {or do them in the microwave, depending on how close to dinner time I’ve decided we should be having this particular dish}! If you’re a little more organised, and have time to bake them, pop them on a tray in an oven heated to 180*C {350*F} for an hour, turning occasionally. Check them with a skewer {or fork} to see if they need a little more time. I like mine crunchy on the outside and mashed potato consistency in the middle, so they generally need another 20 minutes or so.

While your spuds are baking, rinse your beans; halve and score your avocado. Your super cute sous chef can help too by combining the yoghurt, cucumber, lemon juice and garlic, and giving it a good stir to mix the flavours. Once she’s done with that, she can combine the tomatoes, onion and tomato paste in another container and set aside.

Now is time for a little break to dance around the kitchen. With your sous chef. Because you can.

When your spuds are ready, you can either just dig a hole in them to put all of your toppings in, or, if you are dining with someone who needs their dinner less than super hot, you can cut them in half and score them {this helps all of the flavours seep in}.

Now for the toppings. Black beans, avocado, tomato salsa and yoghurt. Yummo! My little sous chef decided she didn’t want yoghurt and tomato {well, at least not the chunky bits, she was okay with the sauce} so she had black beans, avocado, home made humus and a little grated vintage cheddar.

She couldn’t wait to dig in!