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  • Prep-time: / Ready In:
  • Makes 2 bowls

This hearty microwave meal uses just six pantry staples to create a mouthwatering dish full of good-for-you ingredients. Chunks of tender potato are mixed with red kidney beans, refreshing pico de gallo salsa, and smoky spices to bring Southwestern flair to some plant-based basics. Feel free to add extra salsa, frozen veggies, or a sprinkling of cilantro to really kick things up a notch. When you’re short on time but don’t want to skimp on flavor, make this quick meal in the microwave for lunch or dinner that will satisfy your rumbling tummy on a tight schedule.


  • 2 medium russet potatoes, scrubbed
  • 1 15-oz. can kidney beans, rinsed and drained (1½ cups)
  • ½ cup purchased pico de gallo or salsa
  • 1 tablespoon lemon juice
  • Pinch paprika or chili powder
  • Sea salt, to taste


  1. Poke potatoes a few times with a fork or knife. Wrap in a damp kitchen towel; place on a microwave-safe plate. Microwave 4 to 5 minutes or until tender when pierced with a fork or knife.
  2. Let potatoes stand until cool enough to handle. (For faster cooling, place them in refrigerator.) Peel potatoes, if desired, and cut into 1-inch chunks. Divide between 2 bowls. Add remaining ingredients, dividing equally; mix well.

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(5 from 3 votes)
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Melanie4 months ago
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Made this last night! So simple. I don’t like lemons so I skipped the lemon juice, and added 1T of nutritional yeast instead. Yum!

Beryl7 months ago
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This was delicious! I left the skin on & didn’t make any changes. The lemon juice really added a nice dimension. This recipe is definitely good for those days when I don’t have time or energy to cook. And since I’m usually cooking for just me, it doesn’t make too much leftovers– enough, but not too much!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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