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

Ingredients

• 200 g purple potatoes, peeled and cubed
• 3/4 cup black beans, canned, drained and rinsed
• 1/2 whole ripe avocado
• 1/4 cup fresh cilantro, packed
• 3 tbsp lime juice
• 1 whole garlic clove, minced
• 1/2 tsp ground cumin
• 1/4 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
• 1 tbsp pumpkin seed oil
• to taste sea salt
• to taste black pepper
• 3 cups water, for cooking potatoes
• 1 tbsp coconut oil, for pan-frying plantain

Instructions

1. 1

   Boil purple potato cubes in 3 cups salted water for 12-15 minutes until fork-tender. Drain well and let cool slightly.

2. 2

   While potatoes cook, heat coconut oil in a skillet over medium heat. Cook plantain slices 4-5 minutes per side until golden and tender. Drain on paper towel and salt immediately.