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Mini Loaded corn & guac Candy Potato Bites ✨
by alexafuelednaturally
TAG FRIENDS AND GRAB RECIPE!
Substances
SWEET POTATOES:
3-Four candy potatoes
1 tbsp avocado oil (or oil of alternative)
Salt & pepper to style •Lower into disks and bake at 400 levels F for 35 minutes
ROASTED CORN GUAC
2 avocados
half of brunch cilantro, chopped
Juice of 1 lime
1 cup frozen corn
half of tsp salt
1/Four tsp pepper
half of tsp garlic powder
half of tsp onion powder •In a medium sized pan sauté corn till it begins to char. In a medium sized bowl mash avocados then add the rest substances. Combine till properly mixed.
PICKLED ONIONS
half of pink onion, sliced thinly
3/Four cup pink wine vinegar
1 tsp pepper corns •mix all in a jar and let sit for 1 hour earlier than having fun with. *You possibly can Retailer in fridge for up to a few weeks.
ROASTED CHICKPEAS
1 Can garbanzo beans or chickpeas
1 tbsp Cajun seasoning
1 tsp salt
1 tbsp avocado oil •mix all substances in a medium measurement bowl and toss. Bake in a preheated oven at 400 levels for 20 minutes or till golden brown. Take out of oven and let sit for 10 minutes to chill… they may start crunchier as they cool.
Assemble all collectively by spooning guac on every candy potato by chickpeas, pickled onions and a non-obligatory sprinkle of chili pepper flakes.

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