Peruvian Quinoa & Black Bean Causa with Avocado & Cilantro Oil

Name: Peruvian Quinoa & Black Bean Causa with Avocado & Cilantro Oil
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Ingredients: 200 g yellow potatoes; 0.5 cup cooked quinoa; 0.5 cup cooked black beans; 0.5 whole avocado; 0.25 cup fresh cilantro; 2 tbsp lime juice; 3 tbsp extra virgin olive oil; 1 whole garlic clove; 0.25 tsp turmeric powder; 0.5 tsp ground cumin; 0.5 tsp sea salt; 0.25 tsp black pepper

Prep 20 min · Cook 25 min · Serves 1 · medium

Vegan

A vibrant Peruvian-inspired layered potato cake made with quinoa and black beans, topped with creamy avocado and finished with a fragrant cilantro oil. Crispy on the outside, creamy within—a stunning dinner that celebrates South American flavors.

Ingredients

200 g yellow potatoes
0.5 cup cooked quinoa
0.5 cup cooked black beans
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

Cook it tonight

Save this recipe, add every ingredient to your grocery list in one tap, and let the AI Chef plan the rest of your week. That's the Mindful Meal Plans app.

Get the app