Ingredients – Cashew Cream
1 cup raw cashews
3/4 cup water
2 tbsp fresh lime juice
2 tbsp mild green chili – finely diced
1/3 cup coriander
1 garlic clove
1/4 tsp sea salt
Ingredients – Remaining
2 leeks
2 green sweet peppers – thinly sliced
1 garlic clove – minced
1/2 tsp oregano
1/2 cup chopped coriander
Lime wedges
Olive oil
Salt & pepper
1 cup cooked black beans – drained & rinsed
2 ripe mangoes – diced
1 avocado – diced
3 tortillas – cut in strips (roughly 5cm width)
Seasoned cauliflower ice – 1/3 of a cauliflower blended w/salt
Directions
- Chips – preheat oven to 350F/175C & line baking tray w/baking paper
- Place tortillas on sheet & toss w/olive oil and salt
- Bake for 10 minutes until crispy
- Remove from oven & set aside
2. Leek mix
- Heat 1tsp olive oil on medium heat
- Saute leeks & peppers w/generous salt & pepper until soft (7-10min)
- Mince garlic & oregano – stir in & cook for 1min + squeeze of lime
3. Assemble bowls w/cauliflower ice, leek mix, black beans, mango, avocado & coriander, drizzle with cashew cream & top w/tortilla chips, serve w/wedges and additional cashew cream
Recipe from Jenni H