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