Description
30 Minute Mexican Potato Bowls are a flavorful 10 ingredient weeknight meal! Fluffy potatoes, black beans, bright tomatoes and a vegan chipotle aioli.
Ingredients
Units
Scale
- 6 cups chopped yukon gold or red potatoes
- 2 tablespoons vegan butter
- 1 tablespoon Darn Good Seasoning Blend (or 1 teaspoon each garlic powder, onion powder, and salt plus 1/4 teaspoon smoked paprika)
- 1 (15)oz can black beans, drained and rinsed
- A large avocado, sliced
- 1 cup halved cherry tomatoes
- 1/4 cup chopped cilantro
For the crema:
- 1/2 cup vegan mayo
- 2 chipotle peppers in adobo sauce, minced (more or less to taste)
- 1 teaspoon maple syrup
- Juice from half a lime (about 1 teaspoon)
- Pinch salt
Instructions
- Add the potatoes to a steamer basket, cover, and steam on high until fork tender, about 15 minutes. Drain the potatoes and toss them with the butter and seasonings.
- While the potatoes are steaming, chop your veggies and whisk together all the sauce ingredients.
- Divide the potatoes amongst four bowls, top with the beans and veggies. Drizzle generously with crema and enjoy!
Nutrition
- Serving Size: 1/4 recipe
- Calories: 489
- Sugar: 5g
- Sodium: 1106g
- Fat: 24g
- Saturated Fat: 4g
- Carbohydrates: 61g
- Fiber: 14g
- Protein: 12g
