This is a perfect fiesta dish. It’s an explosion of Mexican flavours and textures: creamy guacamole meets spicy beans and crispy potatoes. Yum!
500g yellow potatoes, sliced
½ tomato, finely chopped
1/3cup fresh coriander, finely chopped
1/3red onion, finely chopped
1 avocado, mashed
1 tablespoon lime juice
225g low-sodium kidney beans, drained
400g crushed tomatoes
1 tablespoon cumin
1 teaspoon smoked paprika
1/2 cup unsweetened coconut yoghurt
Pre-heat oven to 200°C. Place potatoes on an oven tray lined with baking paper. Bake for approximately 15 minutes or until lightly browned.
To make salsa, combine the tomato, coriander, onion, avocado and the lime juice in a large bowl. Set aside.
Make the bean chilli by putting the beans, crushed tomatoes, cumin, smoked paprika and cayenne in a pan. Simmer on medium heat for about 10 minutes, or until the mixture thickens.
Place the potatoes, salsa and bean chilli in your favourite Coconut Bowls and garnish with coconut yoghurt and coriander.
Alexandra Andersson a plant-based vegan foodie from Sweden currently escaping the Swedish winter by living in Bali. She is certified within Plant-Based Nutrition and has dedicated her last years educating and exploring the vegan plant-based lifestyle. She runs theFivesec Healthcommunity together with her boyfriend Pontus to make it simple and attractive to adopt a plant-based lifestyle.