Roasted Vegetable Nacho Bowls

with Refried Beans & Cashew Queso

dinner

Sweet Potato Root Vegetables Romaine Lettuce Nuts Lettuce Leafy Greens Cashews Beans/Legumes Dinner Soy-Free High-Protein Gluten-Free Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
630
FAT
17g
CARBOHYDRATES
85g
PROTEIN
31g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. 2 serrano peppers
  3. 1 head baby romaine lettuce
  4. 13.4 oz pinto beans
  5. 1 tsp cumin seeds
  6. 4 corn tortillas
  7. ¼ cup cashew butter
  8. 3 tbsp nutritional yeast
  9. ½ tsp ground turmeric
  10. 1 tsp smoked paprika
  11. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: tree nut (cashew)
Nutrition

TOOLS

  • 2 small saucepans
  • 2 baking sheets

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Dice the sweet potato(es). Trim, deseed, and chop the serrano peppers. Thinly slice the baby romaine lettuce. Drain and rinse the pinto beans.

2
Roast the vegetables

Place diced sweet potato and chopped serrano pepper on a baking sheet and toss with 2 tsp (4 tsp) olive oil, cumin seeds, and a pinch of salt and pepper. Roast until sweet potatoes are tender and serrano peppers are charred, 18 to 20 minutes.

3
Crisp the tortillas

Cut corn tortillas into quarters and add to a baking sheet. Toss with 1 tbsp (2 tbsp) vegetable oil and a pinch of salt, and bake until crispy, 5 to 7 minutes.

4
Cook the beans

Add pinto beans, ½ cup (1 cup) water, ¼ tsp (½ tsp) salt, and a pinch of pepper to a small saucepan over medium heat. Cook until hot, 4 to 5 minutes, and mash some of the beans with a fork.

5
Prepare the queso

Add cashew butter, nutritional yeast, ground turmeric, smoked paprika, 1 tsp (2 tsp) salt, and 1 cup (2 cups) cold water, to a separate small saucepan over medium heat, and whisk to combine. Bring sauce to a simmer and cook until thickened, about 1 minute.

6
Serve

Divide the crispy tortillas between bowls and top with cumin roasted vegetables, refried beans, and shredded baby romaine lettuce. Drizzle with cashew queso. Bon appétit!