June 14, 2017
Vegan Grilled Potato Nacho Bowls

 

These nacho bowls are SO easy! Grilled potatoes covered with beans, corn, jalapenos and a creamy chipotle sauce. Vegan and Gluten-Free. | www.delishknowledge.com
This post is sponsored by The Little Potato Company. I’ve been working with them for the past year to bring you healthy, potato-centered recipes. Thanks for supporting the brands that make DK possible.

 

Lately I’ve been thinking about the concept of ‘quick and easy’ dinners. What exactly does that mean?

As I’ve mentioned before, our weeknight meals are all over the place. Sometimes I’ve got the energy to create a new dish after being in the kitchen all day and other times, it’s either leftovers, take-out or a mix of snacks from the fridge and pantry. The truth is, this system does work for BL and I. We both tend to work into the evening and weeknight dinners aren’t as much as a priority as I’d like them to be.

However, our family is about to expand and I’ve been spending a lot of time thinking about the changes that are to come. I know that my work schedule will likely be cut down dramatically as I want to be present for as much of the next few years as possible.

I also know how important feeding is, especially in the first two years of life when habits and tastes are being formed. That means that my lackluster approach to weeknight dinner needs to change, even though there will be more to do and less time to do it in. I haven’t quite figured out what that means for this space, though you can expect to see a lot more family-friendly, easy dinners coming your way. That’s the place I’m most in right now and, by talking with clients and readers, seems to be a common want.

These nacho bowls are SO easy! Grilled potatoes covered with beans, corn, jalapenos and a creamy chipotle sauce. Vegan and Gluten-Free. | www.delishknowledge.com

This grilled nacho bowl is one of my favorite weeknight dinners as of late. Not only is there very little clean-up involved, but everything is made right on the grill- no stove or oven required.

It’s the kind of meal that I can have BL start while I’m finishing up an assignment, or we can both quickly assemble while hanging out on the back porch. Grilled potatoes and peppers, tossed with black beans, corn, herbs and the most addicting chipotle-cashew sauce.

Cashew sauces are life-changing. Really. That’s not just hyperbole, it’s a fact. If you haven’t tried pureeing cashews into creamy, dairy-free sauces before, now is your chance. I first tested this recipe with an intern a few weeks ago and she couldn’t stop talking about how delicious the cashew sauce was. Yup, nuts are pretty magical.

These nacho bowls are SO easy! Grilled potatoes covered with beans, corn, jalapenos and a creamy chipotle sauce. Vegan and Gluten-Free. | www.delishknowledge.com

The Little Potato Company grill ready kits make this meal come together in no time. You can find these kits near the potato section in the produce store (St. Louis friends- Schnucks and Dierburgs always have them!)

Simply open the packet, toss with a smidgen of olive oil, the seasoning packet and diced peppers. Then, place on a pre-heated grill. That’s it! Everything cooks together in the aluminum package, no additional dishes required.

Once the potatoes are almost done, I add in beans and corn, then give a quick stir to heat everything through. Off heat, throw in cilantro, scallions and a generous pour of the chipotle-cashew sauce.

Since this is a fuss-free weeknight meal that we usually enjoy on the porch, I rarely dish it out onto plates. The container is small enough to fit between BL and I in our chairs, and we happily pass back and forth the potato package, chatting in between bites.

These nacho bowls are SO easy! Grilled potatoes covered with beans, corn, jalapenos and a creamy chipotle sauce. Vegan and Gluten-Free. | www.delishknowledge.com

These nacho bowls are SO easy! Grilled potatoes covered with beans, corn, jalapenos and a creamy chipotle sauce. Vegan and Gluten-Free. | www.delishknowledge.com

These nacho bowls are SO easy! Grilled potatoes covered with beans, corn, jalapenos and a creamy chipotle sauce. Vegan and Gluten-Free. | www.delishknowledge.com

The beauty about this recipe is how customizable it is. You could double the peppers and forgo the sauce for a simple side dish, or add in whatever nacho toppings you like best.

Either way, enjoy this delicious and easy summer grilling meal.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

Print
These nacho bowls are SO easy! Grilled potatoes covered with beans, corn, jalapenos and a creamy chipotle sauce. Vegan and Gluten-Free. | www.delishknowledge.com

Vegan Grilled Potato Nacho Bowls

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
  • Category: dinner, main
  • Cuisine: vegan, gluten-free

Description

These nacho bowls are SO easy! Grilled potatoes covered with beans, corn, jalapeños and a creamy chipotle sauce. Vegan and Gluten-Free. 


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
  • Category: dinner, main
  • Cuisine: vegan, gluten-free
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
  • Category: dinner, main
  • Cuisine: vegan, gluten-free
Scale

Ingredients

  • 1 package The Little Potato Company, Onion Medley Grill-Ready
  • 1 tablespoon olive oil 
  • 1 medium red bell pepper, diced
  • 1 jalapeno, seeded and thinly sliced. 
  • ½ cup frozen corn, thawed  
  • ½ cup black beans (drained and rinsed if canned) 
  • Juice from 1 fresh lime
  • 12 scallions, thinly sliced
  • 1/2 cup chopped cilantro 
  • Chipotle Cashew Sauce
    • 1 cup cashews, soaked 
    • ½ cup water
    • 1 teaspoon freshly grated garlic
    • 1 chipotle pepper with 1 tsp. adobe sauce
    • 1 tablespoon fresh lemon juice
    • Salt/pepper (start with ¼-½ teaspoon and add from there)

Instructions

Instructions

  1. Preheat the grill to medium-high, or an oven to 450 degrees F. 
  2. Prepare the potatoes by removing the plastic, then tossing potatoes with 1 tablespoon olive oil and seasoning packet. Add in the chopped peppers and jalapeños, then toss to combine. 
  3. Place on the grill and cook until potatoes are tender. The grill version took me 25 minutes, the oven version took 35 minutes. 
  4. As soon as potatoes come off the grill, stir in black beans and corn. 
  5. While the potatoes are cooking, make the sauce. Drain the cashews and rinse with new water. Place drained cashews in a blender along with 1/2 cup water, garlic, chipotle pepper and sauce, lemon juice and pinch salt/pepper to start. Puree until very smooth and creamy; depending on the power of your blender this may take up to 5 minutes. Season to taste, adding more salt/pepper if needed. 
  6. Add in the fresh lime juice, scallions and cilantro to the potatoes, then divide in two bowls. Drizzle sauce over and serve. 

Notes

Forgot to soak the cashews!? No problem, either quick soak by pouring boiling water over the cashews and soaking for 5 minutes or just placing the cashews directly into the blender (though you will likely need to puree for longer.) 

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

11 comments
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  1. What a fun dinner this is and love how it’s quick and easy. I’ve never tried making a cashew sauce, but you’ve convinced me to do so! Hope pregnancy is treating you well – such an exciting, wonderful, special and exhausting/overwhelming time!

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