Peruvian Purple Potato & Black Bean Causa with Avocado-Cilantro Mousse
Prep 20 min · Cook 25 min · Serves 1 · medium
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, peeled and cubed
- 0.75 cup black beans, canned, drained and rinsed
- 0.5 whole ripe avocado
- 0.25 cup fresh cilantro, packed
- 3 tbsp lime juice
- 1 whole garlic clove, minced
- 0.5 tsp ground cumin
- 0.25 tsp turmeric powder
- 30 g red onion, finely diced
- 100 g tomato, diced
- 1 tbsp fresh mint, chopped
- 100 g green plantain, sliced thin
- 50 g fresh arugula
- 2 tbsp raw pumpkin seeds
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