Crispy Potato Nacho Bowl With Cashew Cheese Dressing
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
A bowl of crispy roasted potatoes topped with black beans, avocado, tomato, and a creamy cashew cheese dressing. Perfect for a game night or a customizable meal.
Ingredients
- 3 Yukon Gold potatoes peeled and thinly sliced
- 1 tbsp avocado oil
- 1/4 tsp sea salt
- freshly ground black pepper
- 2 cup cooked black beans
- 1 avocado diced
- 1 tomato diced
- 1/4 cup fresh cilantro chopped
- 1/4 cup red onion diced
- 1/4 cup fresh corn kernels
- 1 jalapeño pepper seeded and sliced
- 1/2 cup Cashew Cheese Dressing
- 1/4 cup raw cashews soaked in water for 30 minutes
- 1/4 cup water
- 1 tbsp nutritional yeast
- 1 1/2 tsp freshly squeezed lemon juice
- 1 clove garlic minced
- sea salt
Nutrition (per serving, estimated)
Estimated based off 12 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 434 mg
- Iron: 13 mg
- Magnesium: 444 mg
- Phosphorus: 1001 mg
- Potassium: 3916 mg
- Zinc: 9.83 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp avocado oil
- 1/4 tsp sea salt
- freshly ground black pepper
- 2 cup cooked black beans
- 1/4 cup fresh corn kernels
- 1/2 cup Cashew Cheese Dressing
- 1/4 cup water
- 1 tbsp nutritional yeast
- 1 1/2 tsp freshly squeezed lemon juice
- sea salt
Prepare
- 3 Yukon Gold potatoes, peeled and thinly sliced
- Dice 1 avocado
- Dice 1 tomato
- Chop 1/4 cup fresh cilantro
- Dice 1/4 cup red onion
- 1 jalapeño pepper, seeded and sliced
- 1/4 cup raw cashews, soaked in water for 30 minutes
- Mince 1 clove garlic
Let's Cook
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Step 1.
Preheat the oven to 425°F. In a medium bowl, toss the peeled and thinly sliced Yukon Gold potatoes with avocado oil, salt, and pepper until evenly coated.
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Step 2.
Arrange the potatoes in a single layer on a baking sheet. Bake for about 30 minutes, flipping them halfway through, until they are golden brown and crispy.
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Step 3.
While the potatoes bake, prepare the cashew cheese dressing: Rinse and drain the soaked cashews. In a blender, combine the cashews, water, nutritional yeast, lemon juice, minced garlic, and a pinch of salt. Blend on high for 1 to 2 minutes, scraping down the sides as needed, until smooth and creamy. Taste and adjust seasoning if desired.
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Step 4.
Assemble each bowl by layering half of the roasted potatoes, black beans, diced avocado, diced tomato, chopped cilantro, diced red onion, corn kernels, and sliced jalapeño. Drizzle with the cashew cheese dressing.