It was one of those day; I was running around with a million things to do, and I was starving. I baked potatoes I made earlier in the week, so they were already in the refrigerator. I also had tempeh bacon left over from sandwiches, so left over quick-lunch it was.
I prefer baked potatoes made in the crock pot. It cooks them perfectly through and the skin remain soft and chewy. It is easy to bake several potatoes at a time in crock pot. Just wash the potatoes well, poke with a knife in several areas, wrap with aluminum foil, and place the potatoes in the crock pot. Cook on low for 4 to 4 1/2 hours. Simple. Then, just transfer the potatoes to the refrigerator and use throughout the week.
1 baked potato
1/4 cup grilled tempeh bacon, chopped
2 green onions, cleaned, trimmed and chopped
1/4 cup sliced grape tomatoes
1/2 cup arugula
1-2 Tablespoons vegan fat-free dressing or regular dressing of choice (I used vegan ranch)
My potatoes and tempeh were already in the refrigerator, so all I had to do was chop up the potatoes into bite sized pieces. I did the same to the tempeh.
Then cook in the microwave for 1 minute and 30 seconds on high. If your tempeh and potato are hot, no heating is necessary.
While the potato/tempeh is cooking, chop the onion and tomato. Layer the ingredients in the bowl; onion, tomato, arugula and drizzle dressing on top.
This took a total of 10 minutes to prepare. Try it! I loved it!