A filling and EASY dinner or lunch featuring a delicious combo of ranch, barbecue sauce and AVOCADO!
Prep/cook time: 30 minutes
Yield: 4 servings
Suggested cooking tools: sauce pan, measuring cup, measuring spoons, strainer, knife, spoon, baking pan (or microwave safe plate), mixing bowl or blender (for the dressing)
1 recipe of my vegan Ranchy Rancherson Dressing (or bottled ranch dressing if you really want to speed things up)
4 russet baking potatoes
1 avocado, sliced
One head of romaine lettuce, rinsed and chopped (or use one bag of fresh chopped romaine)
One cup (8 ounces) of your favorite barbecue sauce (I used Annie’s Original BBQ Sauce)
One 15.5 oz. can chickpeas, drained and rinsed
Rinse your potatoes and poke some holes around them using a fork. Bake them your favorite way. To keep the meal prep under 30 minutes, I “baked” mine in the microwave for approximately 20 minutes on a microwave safe plate.
While the potatoes bake, make my Ranchy Rancherson Dressing.
Chop the romaine, rinse and set aside.
Slice the avocado, set aside.
Drain and rinse the chickpeas. Place in small saucepan with the barbecue sauce. Heat on medium-low heat until thoroughly heated (about 10 minutes). Remove from stovetop and set aside.
To serve: Slice open the potatoes when they are finished baking. Drizzle some Ranchy Rancherson Dressing over the open potato. Top with a handful of chopped romaine, a spoonful or two of the barbecue chickpeas, some more dressing, and a couple of slices of avocado. Top with some more chickpeas if desired. (See images below the recipe for a visual).
Eat and enjoy!
Tips and Tricks:
Store leftovers in a sealed container in the refrigerator