Gabrielle Reyes Turns Loaded Potatoes Into a $10 Feast
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Think eating vegan has to be expensive? Gabrielle Reyes is here to prove otherwise with a colorful, filling, and flavor-packed loaded potato recipe that turns simple ingredients into a satisfying plant-based meal.
In the new UNCHAINEDTV series $10 Feast, the singing chef, Gabrielle Reyes, known online as One Great Vegan, shows viewers how to create easy vegan meals without spending a fortune. Her vibrant cooking style, joyful energy, and practical kitchen tips make this series a must-watch for anyone looking for budget vegan meals that are anything but boring.
This loaded potato recipe is the perfect example. Potatoes are one of the most affordable, versatile, and filling ingredients you can keep in your kitchen. Gabrielle uses them as the foundation for a complete vegan meal, layering them with seasoned beans, fresh toppings, and homemade hummus for a creamy finish that eliminates the need for expensive vegan cheese or sour cream.
Watch Now: A Loaded Potato Recipe That’s Big on Flavor and Easy on the Budget
Loaded potatoes are comfort food at its best. They are warm, hearty, customizable, and satisfying. In this episode of $10 Feast with Gabrielle Reyes, Gabrielle shows how a humble potato can become the base for a colorful meal loaded with plant-based protein, fresh herbs, and creamy homemade hummus.
Instead of relying on pricey specialty ingredients, this loaded potato recipe keeps things simple. Dried black beans and chickpeas can be purchased from the bulk section, tomatoes and potatoes can be bought loose, and one bunch of cilantro can be stretched across multiple parts of the dish.
The result is a budget-friendly vegan meal that feels abundant, nourishing, and full of personality.
What Is $10 Feast with Gabrielle Reyes?
$10 Feast is a new UNCHAINEDTV cooking series designed to show viewers how to eat well for less than $10 a day.
Hosted by Gabrielle Reyes, the series transforms affordable, everyday ingredients into colorful, satisfying plant-based meals. From shopping the bulk bins to making sauces, spreads, and staples from scratch, Gabrielle shares practical ways to stretch a grocery budget without sacrificing flavor or nutrition.
Each episode features an approachable vegan recipe packed with fresh ingredients, plant-based protein, and Gabrielle’s signature singing, energy, and joy.
For anyone searching for easy or budget-friendly vegan meals, $10 Feast offers a fresh dose of inspiration.
A Loaded Potato Is the Ultimate Budget-Friendly Comfort Food
A loaded potato is one of the easiest ways to build a satisfying vegan meal on a budget. Potatoes are inexpensive, filling, and easy to customize with whatever ingredients you have on hand.
Gabrielle’s version brings together several budget-friendly staples:
- Dried beans provide plant-based protein and fiber.
- Homemade hummus adds creaminess without the cost of prepared vegan toppings.
- Fresh tomatoes and cilantro add brightness and color.
- Potatoes create a hearty base that turns simple toppings into a complete meal.
This is the kind of loaded potato recipe that proves vegan food can be affordable, practical, and full of flavor.
Money-Saving Tips from the Episode
- Purchase dried black beans and chickpeas from the bulk section, where you can buy only the amount you need.
- Make hummus at home instead of purchasing a prepared container.
- Cook a larger batch of beans and freeze the extras in meal-sized portions.
- Use potatoes as an inexpensive and filling foundation for a complete meal.
- Use the same bunch of cilantro in the beans, as a garnish, and in other meals throughout the week.
- Buy tomatoes and potatoes loose rather than in large packaged quantities.
- Skip costly vegan cheese or sour cream. Homemade hummus provides the creamy element instead.
- Substitute sweet potatoes when they are similarly priced or on sale.
Best Results for This Loaded Potato Recipe
- Add water to the hummus gradually. Too much will make it runny.
- Season every layer—the potato, beans and hummus—so the final dish does not taste flat.
- Keep the tomato and cilantro fresh and uncooked to contrast with the warm potato and beans.
- Do not omit the creamy hummus. It brings the ingredients together and prevents the potato from feeling dry.
- Customize the hummus with Latin, Caribbean, Mediterranean, or other spice blends, as Gabrielle suggests in the episode.
- For extra color and nutrition, replace the russet potatoes with sweet potatoes.
A Flexible Recipe for Easy Vegan Meals
One of the best things about a loaded potato is how easy it is to personalize. Gabrielle’s version is budget-conscious, but it also leaves room for creativity.
You can use black beans, chickpeas, lentils, or whatever beans you already have cooked. You can season the hummus in different ways depending on the flavor profile you want. You can also swap russet potatoes for sweet potatoes when they are on sale or when you want a little extra color and natural sweetness.
That flexibility makes this loaded potato recipe a great option for meal prep, quick weeknight dinners, or affordable lunches.
Watch $10 Feast with Gabrielle Reyes on UNCHAINEDTV
If you’re looking for budget vegan meals that are joyful, practical, and packed with flavor, $10 Feast is the series to watch.
Gabrielle brings her signature One Great Vegan energy to every episode, showing that plant-based cooking can be affordable. This loaded potato recipe is proof that eating vegan on a budget does not mean settling for bland or boring food.
With a few smart shopping tips, a handful of everyday ingredients and a little creativity, Gabrielle turns loaded potatoes into a true $10 feast.
The loaded potato episode offers a practical look at how simple ingredients can become a complete plant-based meal without relying on costly specialty products. Viewers can watch the episode of *$10 Feast with Gabrielle Reyes* on UNCHAINEDTV to see how Gabrielle builds the dish step by step and shares budget-friendly tips along the way.
Vegan Loaded Potato
Ingredients
For the potatoes
- 2 medium russet potatoes
- 1 teaspoon avocado oil
- ¼ teaspoon salt
For the seasoned black beans
- 1½ cups cooked black beans
- Use one 15-ounce can drained and rinsed, or ½ cup dried beans cooked until tender
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 1 2 tablespoons water
- ½ small jalapeño finely chopped, or a pinch of cayenne pepper, optional
For the simple homemade hummus
- 1 cup cooked chickpeas drained
- 1 tablespoon avocado oil
- 1 teaspoon poultry seasoning see notes
- ¼ teaspoon salt
- 1 tablespoon lime or lemon juice optional but recommended
- 3 5 tablespoons water as needed
For assembling
- 1 medium tomato finely diced
- ¼ cup chopped fresh cilantro
- Hot sauce sliced jalapeño or cayenne pepper, to taste
- 1 2 tablespoons water for thinning the hummus if needed
Instructions
- Bake the potatoes
- Preheat the oven to 425°F.
- Scrub the potatoes and pierce each one several times with a fork. Rub them with the avocado oil and sprinkle with salt.
- Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until completely tender when pierced with a knife.
- The episode mentions roasting at 375°F for approximately 20 minutes. That timing works for very small or partially cooked potatoes, but raw medium russets will need the longer cooking method above.
- Prepare the black beans
- Place the cooked black beans in a small saucepan with the cumin, salt, cilantro, jalapeño or cayenne and 1 tablespoon of water.
- Cook over medium-low heat for 5–7 minutes, stirring occasionally. Add another tablespoon of water if the beans begin to dry out.
- For the lowest-cost version, soak ½ cup dried black beans overnight, drain them and simmer in fresh water for approximately 1½–2 hours, or until tender.
- Make the hummus
- Add the chickpeas, avocado oil, poultry seasoning, salt and optional citrus juice to a blender or food processor.
- Blend while adding the water one tablespoon at a time. Stop when the hummus is smooth and creamy but still thick enough to spoon over the potatoes.
- Taste and adjust the seasoning.
- Assemble the potatoes
- Cut each baked potato lengthwise and gently fluff the inside with a fork.
- Divide the seasoned black beans between the potatoes. Top each one with diced tomato, fresh cilantro and a generous spoonful of homemade hummus.
- Finish with hot sauce, sliced jalapeño or a small pinch of cayenne for Gabrielle’s spicy finish.
- Serve immediately.
Notes
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About the Author: Heather Dahman
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