Roasted Potato Cups with Loaded Guacamole (gf+v

• Vegan
• Gluten free

• Produce

  • 1 1/2 Avocado
  • 1 1/2 lbs Baby red potatoes
  • 1/2 cup Black beans
  • 1 tbsp Cilantro
  • 1 Cilantro, leaves
  • 1/2 cup Corn, canned, or fresh frozen kernels
  • 1 clove Garlic
  • 1/4 tsp Garlic powder
  • 1/2 Lemon or lime, Juice of
  • 1 Radish
  • 1/4 cup Red onion
  • 1/2 cup Tomato

• Baking & Spices

  • 1/2 tsp Paprika
  • 1/8 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 tsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on shelikesfood.com

Description

Ingredients

• 1.5 pounds baby red potatoes, or 1 small bag
• ½ teaspoon olive oil
• ½ teaspoon cumin
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 1 and ½ avocado
• ½ cup corn kernels, frozen, canned, or fresh
• ½ cup black beans
• ½ cup chopped tomato
• ¼ cup diced red onion
• 1 clove garlic, minced
• Juice of ½ a lemon or lime
• 1 tablespoon chopped cilantro
• ½ teaspoon cumin
• ¼ teaspoon salt
• Radish, cut into matchsticks to garnish, if desired
• Cilantro leaves for garnish, if desired

Directions

• Preheat the oven to 400 degrees F.
• Cut each potato in half and using a melon baller or sharp teaspoon, scoop out the inside of the potato leaving about ¼ inch border.
• Put potatoes in a large bowl and drizzle with olive oil and season with spices.
• Place potatoes on a large sheet pan and put in the preheated oven for about 30 minutes, flipping once, until potatoes are fork tender. Let cool for a few minutes.
• In a medium sized bowl add the avocado slices and mash them.
• Then add the remaining guacamole ingredients and stir until combined.
• Scoop a small spoonful of guacamole mixture into each potato cup.
• Garnish with radish matchsticks and cilantro leaves, if desired.