Black Bean & Potato Taco Bowl | Plant Based Brandon
Black Bean & Potato Taco Bowl
10 mins prepServes 4
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.
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.
