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

Ingredients

• 250 g purple potatoes, diced small, about 2 medium potatoes
• 0.75 cup black beans, cooked or canned, drained and rinsed
• 0.5 whole avocado, ripe
• 3 tbsp fresh lime juice, divided
• 1 tbsp aji amarillo paste, Peruvian yellow chili paste
• 1 whole garlic clove, minced
• 0.25 cup red onion, finely diced
• 0.25 cup fresh cilantro, chopped
• 3 tbsp pumpkin seeds, raw, for toasting
• 2 tbsp extra virgin olive oil, divided
• 0.5 tsp cumin powder
• to taste pinch sea salt
• to taste pinch black pepper
• 1.5 cup mixed greens, arugula or romaine
• 0.5 cup cherry tomatoes

Instructions

1. 1

   Boil diced purple potatoes in salted water for 12-15 minutes until fork-tender. Drain well.

2. 2

   While potatoes cook, toast pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, stirring frequently. Set aside.