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Plant-Based Mexican Plate

plant-based-mexican-plate

This is sort of a nacho plate but without the cheese. I think this is a perfect dish for when you have guests over! Just assemble on a big plate and dig in.

This also is a perfect example of that plant based dinners don’t have to be boring. I actually don’t have much to say about this other than if you like Mexican flavors - try it! :) You can head over to my Instagram @fivesechealth to see a video of this recipe.

plant-based-mexican-plate

Plant-Based Mexican Plate

Ingredients (serves 2)

-       5 medium sized regular potatoes
-       1tsp paprika powder
-       1tsp salt
For the Chili
-       1 can kidneybeans (400g)
-       1 can crushed tomatoes (400g)
-       1tbsp cumin
-       1tsp chili powder
-       1tsp smoked paprika powder
-       ½ tsp cayenne
-       Salt and pepper to taste
For the Guacamole
-       1 large ripe avocado
-       ½ medium tomato
-       ½ lime (juice)
-       ½ small chili
-       1/3 red onion
-       ¼ cup chopped fresh coriander, salt & pepper to taste
Topping
-       1 cup unsweetened vegan coconut yogurt OR vegan sour cream
-       Fresh coriander
-       Sriracha (optional)

Instructions

-       Preheat the oven to 400F/200C degrees. Chop the potatoes into slices depending on how thin you want them. Place the slices in a bowl together with spices. You don’t need oil. Place in oven for about 15 minutes or until lightly brown.
-       Make the chili by putting all of the ingredients in a cooking pan. Let it simmer on medium heat for about 10minutes until it becomes thicker. Finish by mashing half of the chili with a potato mash.
-       In meanwhile prepare the guacamole. Mash the avocado, chop the tomato, onion & chili and mix in a bowl together with rest of the ingredients.
-       Now it’s time to create a plate or two! Start by placing the potatoes on the side and then continue with the chili and guacamole, top with vegan sour cream and cilantro. Enjoy!