Main Course/ Vegan/ Whole30
Serves 4 | Cooks In 40 Min
Dressed up mashed potatoes with vegan protein and asparagus.
INGREDIENTS:
- 1/2 jar Good Food For Good Mild Taco Sauce
- 1/2 cup water
- ½ cup pumpkin seeds coarsely ground in food processor
- ½ cup chopped white onion
- 1 table spoon avocado oil
- 1 lb asparagus
- 8 yellow potatoes
- 2 cloves garlic minced
- 2 table spoon vegan butter
- ¼ tea spoon black pepper
- Salt to taste
Good Food For Good Mild Taco sauce is made with all organic ingredients and has only 15 calories/2g of net carbs per ¼ cup serving. Now you can enjoy the flavor you crave without the bad stuff.
METHOD:
Mashed Potatoes
- Peel and cube the potatoes. Cook them till fork tender.
- Drain the water, mash potatoes with 1tea salt, 2 cloves grated garlic, ¼ tsp black pepper and 2 table spoon vegan butter.
- Add unsweetened milk of your choice to improve the consistency.
Roasted asparagus
- Trim the bottom hard part of asparagus after thoroughly rinsing them.
- Pat dry, toss with olive oil and salt.
- Assemble in a baking tray and bake at 425 degrees for 7-10 minutes.
Sauce
- In a heavy bottom pan sauté chopped onion with table spoon of avocado oil.
- When onions are translucent add the pumpkin seed and taco sauce with ¼ cup of water.
- Cook till it reaches a nice consistency.
- Check for seasoning adjust salt if need be.
To Assemble
Layer a good serving ½ cup of mashed potatoes at the bottom and spread them on the plate like the image. Top it with ¼ cup of sauce, spread it evenly. Layer roasted asparagus right on top of the sauce. Garnish with some cherry tomatoes.
PRO-TIP:
If you don’t mind eggs, you can add an omelette roll on top of asparagus.