Potatoes are a staple in my diet. They are not fattening, healthy, and provide a lot of energy (I teach cardio classes at the gym, in addition to attending a lot of intense classes – need that energy!) I also noticed that my cravings for fat and sugar declined after increasing the amount of starch in my diet. That and I never get bored of potatoes, especially with all the amazing things you can put on them, or turn them into. So I focus on creating new and interesting vegan potato toppings all the time to keep things interesting for lunch or dinner.
I love roasting, broiling, or baking potatoes and topping them with various dressings and dips. It is an incredibly quick and easy lunch to make, filling, versatile, and inexpensive. And healthy. I sometimes even made this as a snack before going to teach a cardio class because it would fill me up and provide energy and calories without being too heavy. When you have a bunch of different toppings you can put on the potato, you rarely get bored of this lunch either.
But wait, aren’t potatoes bad for you? High carb is utter lunacy? Nope. Check out this information on why potatoes are a fantastic addition to your diet, helping with overall health and weight loss in addition to a host of other benefits and nutrients (potassium, vitamin C, and of course fiber).
Potatoes are pillars of worldwide nutrition.
Nice background of the history and benefits of potatoes.
And see this video from Dr. McDougall, too:
What kind of potato should I eat?
What type of potatoes work well? I usually prefer yukon gold (or similar waxy potatoes, like red potatoes) as much as I enjoy fluffy russet potatoes (a dryer type potato, the kind used for fries). Both are equally tasty with a spread thrown on top. I often start the potato in the microwave, and finish it in the toaster oven to crisp up the edges a bit. You can also cut the potato into pieces (wedges or cubes), and finish it off in the air fryer for an overall crispier potato.
Favorite vegan potato toppings for baked potatoes
So here are three of my favorite dips to make for my lunchtime (or snack time) potato. And note that these spreads are versatile enough to be easily converted into salad dressings. Simply add some vinegar, citrus juice, and/or some water to thin out the spread into a dressing you can use on your salads or buddah bowls.
SEE THIS PAGE for all of our oil-free dressings, dips, and spreads!
Lemon Parsley Tahini Spread
My favorite spread, inspired by a somewhat expensive spread I found in the supermarket. This goes with everything: potatoes, wraps, dipped veggies, dipped pitas, chips. You name it. The tahini is subtle, and mostly used here for texture and consistency. If you are worried about the tahini or don’t like it, don’t worry. You won’t taste it in this sauce (and if by chance you do, simply add a bit more lemon or vinegar). And use plain old white vinegar for this one, to me it doesn’t taste nearly as good if the vinegar is substituted.
Click the following image to find the recipe on our site.
Avocado Basil Spread
The avocado is creamy and rich, and contrasts with the bright flavor of fresh basil. This spread is easy to make, and you might even have all of the ingredients on hand already.
Click the following image to find the recipe on our site.
Tamarind Spread
This spread is tofu based, and uses a tamarind concentrate to add a bunch of intense, tangy flavor to the spread. And as a result, it goes great on potatoes.
Click the following image to find the recipe on our site.
Find all of our Vegan Potato Toppings
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Want more potato spread recipes?
I am hooked on creating new kinds of spreads for wraps and potatoes, as vegan potato toppings are something I regularly eat during the week. I always make them low fat, and don’t use oil. So subscribe to our site below so you’re notified of our new original recipes each week!
And in the meantime, SEE THIS PAGE for all of our oil-free dressings, dips, and spreads so far!
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