Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
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.
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 Vegan Grilled Potato Nacho Bowls 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.
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 these Vegan Grilled Potato Nacho Bowls are 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.
The beauty about these Vegan Grilled Potato Nacho Bowls is how customizable this recipe 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, jalapeños and a creamy chipotle sauce. Vegan and Gluten-Free.
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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