Mini Loaded corn & guac Candy Potato Bites ✨
TAG FRIENDS AND GRAB RECIPE!
3-Four candy potatoes
1 tbsp avocado oil (or oil of selection)
Salt & pepper to style •Minimize into disks and bake at 400 levels F for 35 minutes
ROASTED CORN GUAC
half brunch cilantro, chopped
Juice of 1 lime
1 cup frozen corn
half tsp salt
1/Four tsp pepper
half tsp garlic powder
half 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 components. Combine till effectively mixed.
half 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 may Retailer in fridge for up to a few weeks.
1 Can garbanzo beans or chickpeas
1 tbsp Cajun seasoning
1 tsp salt
1 tbsp avocado oil •mix all components in a medium dimension 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’ll 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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