Black Bean & Potato Taco Bowl
Serves 410 mins prep30 mins cook
A vibrant and flavorful Black Bean & Potato Taco Bowl featuring a variety of ingredients including black beans, crispy potatoes, and homemade cashew sour cream. This dish is perfect for a hearty vegan meal.
0 servings
What you need

tsp mustard

tsp salt

cup water

tbsp avocado oil

cup vegetable stock

fl oz lemon juice

tsp black pepper

tsp garlic powder

tbsp adobo sauce

tsp cumin

can black beans

tbsp fresh parsley

tsp smoked paprika

cup cashew

tsp chili powder
Instructions
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.View original recipe



