Peruvian Quinoa & Black Bean Causa with Avocado-Cilantro Sauce

Name: Peruvian Quinoa & Black Bean Causa with Avocado-Cilantro Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Ingredients: 200 g yellow potato; 0.75 cup cooked black beans; 0.5 cup cooked quinoa; 0.5 whole avocado; 0.25 cup fresh cilantro; 2 tbsp lime juice; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 2 cloves garlic; 3 tbsp red onion; 0.5 whole jalapeño; 2 tbsp olive oil; 2 tbsp vegetable broth; 2 tbsp pumpkin seeds; 0.75 tsp sea salt; 0.25 tsp black pepper

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

Vegan

A stunning layered Peruvian-inspired potato terrine filled with spiced black beans, quinoa, and topped with creamy avocado-cilantro sauce. This elegant stacked dish delivers bold South American flavors with perfect plant-based protein balance.

Ingredients

200 g yellow potato
0.75 cup cooked black beans
0.5 cup cooked quinoa
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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