Peruvian Purple Potato & Black Bean Causa with Crispy Tempeh & Avocado

Name: Peruvian Purple Potato & Black Bean Causa with Crispy Tempeh & Avocado
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Ingredients: 200 g purple potatoes; 100 g tempeh; 0.75 cups black beans; 0.5 medium avocado; 3 tbsp lime juice; 3 tbsp extra virgin olive oil; 2 cloves garlic cloves; 2 tbsp red onion; 0.25 cup fresh cilantro; 0.5 tsp cumin; 0.5 tsp smoked paprika; 0.5 tsp sea salt; 0.25 tsp black pepper; 2 stalks scallions; 2 tbsp vegetable broth; 1 tbsp soy sauce; 1 tsp apple cider vinegar

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

Vegan

A stunning layered Peruvian appetizer-turned-dinner featuring vibrant purple potato mousse, seasoned black beans, marinated crispy tempeh, and creamy avocado. Served with a zesty lime-cilantro oil and charred scallion garnish for an unforgettable plant-based feast.

Ingredients

200 g purple potatoes
100 g tempeh
0.75 cups 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.

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