Ingredients
F
For the Bean salad:
o
1 14 oz can black beans
o
1 14 oz can cannellini beans
e
1 cup english cucumber
r
1 red bell pepper
r
½ red onion
S
Salt
B
Black pepper
C
Cumin
G
Garlic powder
S
Smoked paprika
C
Crushed red pepper
F
For the Roasted potatoes:
s
1 sweet potato
a
1 - 2 tbs avocado oil
B
Black pepper
S
Salt
S
Smoked paprika
C
Cumin
F
For the Chipotle sauce:
v
½ cup vegan mayo
c
2 chipotle peppers in adobo sauce
l
½ lime juice
g
1 clove garlic
S
Salt
C
Cumin
p
1 - 2 tbs plant milk
Directions
1
For the Roasted potatoes:
1
Cube the sweet potato.
s
1 sweet potato
2
Toss with avocado oil, black pepper, salt, smoked paprika, and cumin.
a
1 - 2 tbs avocado oil
B
Black pepper
S
Salt
S
Smoked paprika
C
Cumin
3
Roast the potatoes at 400F for 30 minutes, flipping half way through. Let cool for 10 minutes.
4
For the Bean salad
1
Drain and rinse the black beans and cannellini beans.
o
1 14 oz can black beans
o
1 14 oz can cannellini beans
2
Dice the english cucumber, red bell pepper, and red onion.
e
1 cup english cucumber
r
1 red bell pepper
r
½ red onion
3
Combine the beans, cucumber, bell pepper, red onion and sweet potatoes.
4
Season with salt, black pepper, cumin, garlic powder, smoked paprika, and crushed red pepper.
S
Salt
B
Black pepper
C
Cumin
G
Garlic powder
S
Smoked paprika
C
Crushed red pepper
5
For the Chipotle sauce:
1
Combine vegan mayo, chipotle peppers in adobo sauce, lime juice, garlic, salt, and cumin. Add plant milk (1-2 tbs) to adjust consistency.
v
½ cup vegan mayo
c
2 chipotle peppers in adobo sauce
l
½ lime juice
g
1 clove garlic
S
Salt
C
Cumin
2
Pour chipotle sauce into the bean salad, mix until fully combined and refrigerate for 30-60 minutes.
p
1 - 2 tbs plant milk
3
Serve with tortillas chips/ toasted bread and enjoy!
