Peruvian Purple Potato & Black Bean Causa with Crispy Tempeh & Avocado

Ingredients

• 200 g purple potatoes, cubed
• 100 g tempeh, sliced into 1/4-inch planks
• 3/4 cups black beans, cooked or canned, drained
• 1/2 medium avocado, ripe
• 3 tbsp lime juice, fresh
• 3 tbsp extra virgin olive oil, divided
• 2 cloves garlic cloves, minced
• 2 tbsp red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp cumin, ground
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 stalks scallions, whole
• 2 tbsp vegetable broth, for tempeh marinade
• 1 tbsp soy sauce, tamari for gluten-free
• 1 tsp apple cider vinegar

Instructions

1. 1

   Boil purple potatoes with a pinch of salt until fork-tender, about 12-15 minutes. Drain and set aside to cool slightly.

2. 2

   While potatoes cook, whisk together tempeh marinade: soy sauce, vegetable broth, apple cider vinegar, and 1 minced garlic clove. Marinate tempeh slices for 5 minutes.