Peruvian Quinoa & Black Bean Causa with Avocado-Cilantro Sauce

Ingredients

• 200 g yellow potato, waxy variety, peeled and diced
• 0.75 cup cooked black beans, canned or cooked
• 0.5 cup cooked quinoa, cooled
• 0.5 whole avocado, ripe
• 0.25 cup fresh cilantro, loosely packed, plus extra for garnish
• 2 tbsp lime juice, fresh squeezed
• 0.5 tsp ground cumin
• 0.25 tsp smoked paprika
• 2 cloves garlic, minced
• 3 tbsp red onion, finely diced
• 0.5 whole jalapeño, minced, seeds removed
• 2 tbsp olive oil, divided
• 2 tbsp vegetable broth, low-sodium
• 2 tbsp pumpkin seeds, toasted
• 0.75 tsp sea salt, divided
• 0.25 tsp black pepper, divided

Instructions

1. 1

   Boil diced potatoes in salted water for 15-18 minutes until very tender and easily pierced. Drain and cool slightly.

2. 2

   While potatoes cook, mash avocado with lime juice, chopped cilantro, 0.25 tsp salt, and pinch of black pepper. Set aside.