Name: Vegan Potato Nacho Bowls with Chipotle Cashew Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 package baby potatoes (about 1 lb, halved); 1 Tbsp olive oil; 1 red bell pepper (diced); 1 jalapeno (seeded and thinly sliced); 1/2 cup frozen corn (thawed); 3/4 cup black beans (drained and rinsed if canned); Juice of 1 lime; 2 scallions (thinly sliced); 1/3 cup chopped cilantro; 1 cup cashews (soaked 4 hours or overnight); 1/2 cup water (plus more if needed); 1 garlic clove (grated); 1 chipotle pepper in adobo sauce (plus 1 tsp adobo sauce); 1 Tbsp fresh lemon juice; 1/2 tsp salt (plus more to taste); 1/4 tsp black pepper

1

Searing the Beef

Potatoes can be grilled for a smoky flavor or roasted for ease.
Adjust chipotle for more or less heat.
Add avocado slices or shredded lettuce for extra texture.
Keeps in the fridge up to 3 days, reheat before serving.

Notes

1

Preheat grill to medium high or oven to 450°F 230°C.

2

Toss halved potatoes with olive oil, bell pepper, and jalapeno. Spread evenly in a grill basket or on a lined baking sheet.

3

Roast or grill until edges are crisp and potatoes tender, about 25 minutes on the grill or 35 minutes in the oven.

4

Remove from heat and stir in corn and beans while still hot.

5

For the sauce, drain soaked cashews and add to a blender with water, garlic, chipotle pepper and sauce, lemon juice, salt, and pepper. Blend until creamy, adding extra water to thin if needed.

6

Drizzle sauce over potatoes. Top with lime juice, scallions, and cilantro. Serve warm.

Instructions

1 package baby potatoes (about 1 lb halved)

1 Tbsp olive oil

1 red bell pepper (diced)

1 jalapeno (seeded and thinly sliced)

1/2 cup frozen corn (thawed)

3/4 cup black beans (drained and rinsed if canned)

juice of 1 lime

2 scallions (thinly sliced)

1/3 cup chopped cilantro

1 cup cashews (soaked 4 hours or overnight)

1/2 cup water (plus more if needed)

1 garlic clove (grated)

1 chipotle pepper in adobo sauce (plus 1 tsp adobo sauce)

1 Tbsp fresh lemon juice

1/2 tsp salt (plus more to taste)

1/4 tsp black pepper

Vegan Potato Nacho Bowls with Chipotle Cashew Sauce

Anthology of Crumbs

women chef with white background (3) (1).jpg

average rating is 5 out of 5

Nachos take a new form when built on potatoes instead of tortilla chips. Baby potatoes roast until crisp at the edges and tender inside, then are tossed with beans, corn, peppers, and finished with a smoky chipotle cashew sauce. Bright lime, scallions, and cilantro add freshness to each bite. These bowls can be served as a main or a side, and the recipe doubles easily for gatherings.

Servings :

4

Calories:

Prep Time

15 min

Cooking Time

35 min

Rest Time

0

Total Time

50 min