TWIST Eats – Tater Bar
On Mondays, in keeping with #meatlessmonday, I often turn to the tried and true baked potato bar. It’s sweet taters or yams for Mark and I, and good ol’ fashion starchy russets for the kiddos. It’s easy, fairly nutritious, gluten free, and makes everyone happy.
Tonight, I also made use of my newest health pledge — making a big batch of dried beans on Sunday, and freezing half and putting the rest in the fridge for easy go-to weekly recipes. We eat a lot of beans, and typically use canned out of convenience. This morning, it was black beans sautéed with scrambled eggs and topped with pesto. Yum.
Here are a few of my families favorites for the tater bar:
- Steamed broccoli
- Spinach and garlic in EVOO
- Cheese. Any and all from cheddar to parm to blue
- Sour cream
- Chopped herbs
- Leftover BBQ chicken, beef, or pork (no #meatlessmonday but darn tasty)
- Sauteed mushrooms
- Avocado or guac and salsa
- Roasted red peppers, onions, and/or fennel
If you need a real recipe, check out our Pinterest recipe board here.
Or, check out this yummy recipe for Baked Sweet Potatoes with Cannellinis and Baby Spinach.
You can also “theme” your tater bar with spices like curry for an Indian spin; cilantro, cumin, and salsa for a Mexican fiesta; or parsley and mozzarella for an Italian flair.