Peruvian Purple Potato & Black Bean Causa with Avocado-Lime Crema

Name: Peruvian Purple Potato & Black Bean Causa with Avocado-Lime Crema
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Ingredients: 250 g purple potatoes; 0.75 cup black beans; 0.5 whole ripe avocado; 2 tbsp fresh lime juice; 2 tbsp unsweetened plant milk; 2 whole garlic cloves; 0.5 tsp cumin; 0.5 tsp smoked paprika; 0.25 cup fresh cilantro; 2 tbsp red onion; 0.5 cup cooked quinoa; 0.25 cup cucumber; 0.25 cup cherry tomatoes; 2 tsp extra virgin olive oil; 1 tsp ají amarillo paste; to taste sea salt; to taste black pepper

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

Vegan

A stunning vegan take on the classic Peruvian layered potato cake, featuring vibrant purple potatoes, seasoned black beans, and topped with a silky avocado-lime crema. Served with a bright cilantro-lime quinoa salad for a complete dinner that's both elegant and nourishing.

Ingredients

250 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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