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  • Prep-time: / Ready In:
  • Makes 10 cups vegetables + ¾ cup sauce

Is there anything better than a bowl of crispy baby potatoes slathered in a creamy cilantro sauce? We sure don’t think so. This delicious medley combines sweet onions, juicy peppers, hearty black beans, and Southwest spices—all to be topped off with that tangy, herbal sauce. Totally oil-free, you can enjoy this colorful recipe for any meal of the day. 

Tip: When spreading the potatoes on the baking sheet, be sure to leave a little space between them for a crisp-on-the-outside, soft-on-the-inside result.

Cilantro-Sauced Roasted Potato Bowl with a sprinkle of fresh cilantro on a blue table with glasses of water

Ingredients

  • ⅔ cup raw cashews
  • 2 tablespoons nutritional yeast
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon lime zest
  • 1 small clove garlic
  • Sea salt, to taste
  • 3 lb. baby potatoes, halved
  • 2 tablespoons lime juice
  • 3 teaspoons chili powder
  • 1½ teaspoons dried Mexican oregano, crushed
  • Freshly ground black pepper, to taste
  • 8 mini bell peppers, halved and seeded
  • 1 medium onion, cut into ½-inch-thick wedges
  • 4 fresh whole jalapeño peppers (optional)
  • 1½ 15-oz. cans no-salt-added black beans, rinsed and drained (2¼ cups)
  • ¼ cup low-sodium vegetable broth

Instructions

  1. For sauce, in a bowl soak cashews in enough boiling water to cover 30 minutes; drain, reserving soaking liquid. In a blender combine cashews, ½ cup of the reserved soaking liquid, and the next four ingredients (through garlic). Cover and blend until smooth, adding up to ¼ cup more soaking liquid if needed. Season with salt.
  2. Meanwhile, preheat oven to 425°F. Line two 15×10-inch baking pans with parchment paper. In a bowl combine potatoes, lime juice, 2 teaspoons of the chili powder, and 1 teaspoon of the oregano. Season with salt and pepper. Arrange in pans. Roast 10 minutes. Add bell peppers, onion, and, if desired, whole jalapeños next to potatoes. Roast about 25 minutes more or until vegetables are tender and starting to brown on edges, turning once.
  3. In a small saucepan combine black beans, broth, and the remaining 1 teaspoon chili powder and ½ teaspoon oregano. Heat over medium for about 5 minutes or just until hot.
  4. Arrange vegetables and beans in bowls. Drizzle with sauce and sprinkle with additional cilantro. If desired, garnish with whole roasted jalapeños.
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Comments (5)

(5 from 3 votes)
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Shirley LegerA3 days ago
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What is a good substitute for cashews in all your recipes? We are dealing with tree nut and sesame allergies.

Lydia1 month ago
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This was so tasty! I look forward to trying it with some crumbled tofu, too like Megan suggested next time we make it!

Maryanne Petkac2 months ago
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My husband and I enjoyed this dish and are looking forward to having the leftovers! I made brown rice to go with for a more filling bowl, but probably didn’t need it, as the potatoes are quite filling in their own. Definitely a keeper!

Karen2 months ago
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Looks wonderful! Can’t wait to make it. Thank you.

megan2 months ago
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flavors are spot on. very filling and satisfying. I also added crumbled tofu cooked in taco seasoning for a heartier bowl. will make again. thanks for another great recipe.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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