Grilled Potato Nacho Bowl

Compliments protein on a summer day as a side or make as a full meal.

Vegan Grilled Potato Nacho Bowls

Vegan Grilled Potato Nacho Bowls

Yield: 2
Author:
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
These nacho bowls are SO easy! Grilled potatoes covered with beans, corn, jalapeños and a creamy chipotle sauce. Vegan and Gluten-Free.Could be a side and easy to double.
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Ingredients

Chipotle Cashew Sauce

Instructions

  1. Preheat the grill to medium-high, or an oven to 450 degrees F.
  2. Prepare the potatoes by removing the plastic, then tossing potatoes with 1 tablespoon olive oil and seasoning packet. Add in the chopped peppers and jalapeños, then toss to combine.
  3. Place on the grill and cook until potatoes are tender. The grill version took me 25 minutes, the oven version took 35 minutes.
  4. As soon as potatoes come off the grill, stir in black beans and corn.
  5. While the potatoes are cooking, make the sauce. Drain the cashews and rinse with new water. Place drained cashews in a blender along with 1/2 cup water, garlic, chipotle pepper and sauce, lemon juice and pinch salt/pepper to start. Puree until very smooth and creamy; depending on the power of your blender this may take up to 5 minutes. Season to taste, adding more salt/pepper if needed.

Notes

***Anthology Notes


Any baby potatoes work just fine.


Throw cashews in water and boil. Turn off and soak 20 minutes.

potato, vegan, vegetarian, gluten free, dairy free, beans, cashews
Mains, Sides, Gluten Free, Dairy Free, Vegan & Vegetarian
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