Mexican Potato Bowl
Ingredients
- 2 hand-sized potatoes (per person)
- 1 tsp sea salt
- 1 quart water to boil
Toppings
- pickled red onions
- vegan greek yogurt, unsweetened
- pico de gallo or salsa
- hot sauce
- fresh cilantro
- avocado
Instructions
- Bring a quart of water to boil with the sea salt then add the potatoes. Cook the potatoes on a low boil for 10 minutes or until tender.
- Drain the potatoes and add them to a serving bowl.
- Top with vegan yogurt as 'crema' and pico de gallo, pickled red onions, fresh cilantro, avocado, and a drizzle of hot sauce. Enjoy!