Vegan Loaded Smashed Potatoes
Vegan Loaded Smashed Potatoes! If you are looking for a vegan and gluten-free appetizer, this is it! Smashed potatoes topped with guacamole and corn and bean salsa. A healthy option for football snacks, superbowl and parties.
Ingredients
Smashed Potatoes
- 1.5 pound bag little potatoes, (or any of their varietals would work too!)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Avocado Topping
- 2 large avocados
- 1 lime, zest and juiced
- 2 tablespoons chopped cilantro, plus more for garnish
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 2 tablespoons finely chopped red onion
Black Bean & Corn Topping
- 1/2 cup black beans
- 1/2 cup corn kernels
- 1/2 cup chopped tomato
- 1 lime, zest and juiced
Instructions
- Preheat oven to 400 degrees F. Toss the potatoes with olive oil, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon freshly ground pepper until well combined. Place on a baking sheet and roast for 25-30 minutes until fork tender.
- Remove the potatoes, then gently smash using a potato smasher or back of a wooden spoon. Return back to the oven and cook another 5 minutes until crispy. Remove and let cool.
- While the potatoes are almost done cooking, mash together the avocado, 1 lime zest and juice, 1/2 teaspoon cumin, 1/4 teaspoon salt and onion. Season to taste, if needed and set aside. (Don't make too far ahead of time so they guacamole doesn't brown!)
- In a separate bowl, stir together the corn, black beans and tomatoes with the remaining lime zest and juice.
- To assemble, place the potatoes on a platter, top with guacamole and corn salsa. Garnish with cilantro and serve!
Nutrition
Serving: 1loaded potatoCalories: 74kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 112mgPotassium: 295mgFiber: 3gSugar: 1gVitamin A: 61IUVitamin C: 8mgCalcium: 12mgIron: 1mg