Salt/pepper (start with ¼-½ teaspoon and add from there)
Preheat the grill to medium-high, or an oven to 450 degrees F.
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.
Place on the grill and cook until potatoes are tender. The grill version took me 25 minutes, the oven version took 35 minutes.
As soon as potatoes come off the grill, stir in black beans and corn.
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.
Add in the fresh lime juice, scallions and cilantro to the potatoes, then divide in two bowls. Drizzle sauce over and serve.
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.)
Recipe by Delish Knowledge at https://www.delishknowledge.com/vegan-grilled-potato-nacho-bowls/