Grilled Potato Nacho Bowl
Compliments protein on a summer day as a side or make as a full meal.
Vegan Grilled Potato Nacho Bowls
Yield: 2
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.
Ingredients
Chipotle Cashew Sauce
Instructions
- Preheat the grill to medium-high, or an oven to 450 degrees F.
- 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.
- Place on the grill and cook until potatoes are tender. The grill version took me 25 minutes, the oven version took 35 minutes.
- As soon as potatoes come off the grill, stir in black beans and corn.
- 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.