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

Ingredients

• 250 g purple potatoes, about 3 small, peeled and cubed
• 3/4 cup black beans, canned, drained and rinsed
• 1/2 whole ripe avocado, for crema
• 2 tbsp fresh lime juice, divided
• 2 tbsp unsweetened plant milk, for avocado crema
• 2 whole garlic cloves, minced
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped, divided
• 2 tbsp red onion, finely diced
• 1/2 cup cooked quinoa, prepared ahead
• 1/4 cup cucumber, diced
• 1/4 cup cherry tomatoes, halved
• 2 tsp extra virgin olive oil
• 1 tsp ají amarillo paste, or 2 tbsp minced yellow bell pepper
• to taste sea salt
• to taste black pepper

Instructions

1. 1

   Boil cubed purple potatoes in salted water for 15-18 minutes until very fork-tender. Drain well and let cool slightly.

2. 2

   Mash the cooked potatoes until smooth. Mix in ají amarillo paste, 1 minced garlic clove, and 1 tsp lime juice. Season with salt and pepper. Set aside to cool.