Black Bean & Potato Taco Bowl

1: Rinse the black beans and set aside.

2: Heat avocado oil in a pan over medium heat and sauté the diced red onion and red bell pepper until softened.

3: Add the black beans, vegetable stock, adobo sauce, cumin, smoked paprika, garlic powder, chilli powder, salt, and black pepper to the pan. Cook until heated through.

4: In another pan, heat avocado oil and add cubed Russet potato, seasoning with salt, black pepper, and garlic powder. Cook until crispy and golden brown.

5: For the sour cream, blend soaked cashews with lemon juice, water, apple cider vinegar, salt, and mustard until smooth.

6: Serve the black bean mixture on a bed of crispy potatoes and drizzle with the cashew sour cream.