Peruvian Purple Potato & Black Bean Causa with Avocado-Cilantro Mousse

Name: Peruvian Purple Potato & Black Bean Causa with Avocado-Cilantro Mousse
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Ingredients: 200 g purple potatoes; 0.75 cup black beans; 0.5 whole ripe avocado; 0.25 cup fresh cilantro; 3 tbsp lime juice; 1 whole garlic clove; 0.5 tsp ground cumin; 0.25 tsp turmeric powder; 30 g red onion; 100 g tomato; 1 tbsp fresh mint; 100 g green plantain; 50 g fresh arugula; 2 tbsp raw pumpkin seeds; 1 tbsp pumpkin seed oil; to taste sea salt; to taste black pepper; 3 cups water; 1 tbsp coconut oil

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

Vegan

A stunning layered Peruvian classic reimagined vegan: creamy purple potato base infused with lime and turmeric, topped with spiced black beans, fresh tomato-red onion salsa, and silky avocado-cilantro mousse. Served with crispy plantain chips and a vibrant arugula salad dressed with pumpkin seed oil.

Ingredients

200 g purple potatoes
0.75 cup black beans
0.5 whole ripe avocado
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.

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