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LOVE CRUNCH RAINBOW ACAI BOWL
Brighten up your day with our pride inspired Rainbow Acai Bowl. It’s refreshing, delicious and visually appealing.
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Recipe was downloaded from www.naturespath.com
Chili Cheese Dip
- Prep Time: 10 Minutes
- Cook Time: 17 Minutes
- Serving Size: 2 servings
- Gluten Free
- Vegan
Get the party started with this flavorful, totally vegan chili cheese dip. This dish makes a great appetizer in individual bowls or a sharing platter for two along with lots of tortilla chips for dipping.
Ingredients
Cheese Sauce:
- 1 cup peeled and diced potatoes
- 1/3 cup peeled and sliced carrots
- 1/4 cup nutritional yeast
- 1/4 cup sunflower oil (or other neutral oil)
- 1/2 tsp sea salt
CHILI:
- 1 tsp sunflower oil (or other neutral oil)
- ½ cup diced onion
- ¼ cup diced green bell pepper
- 1 ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp smoked paprika
- 1 cup black beans
- 1 cup Que Pasa Medium Salsa
Directions
- To make the cheese sauce, put the potatoes and carrots in a small saucepan and cover with water. Bring to a boil over medium heat and cook uncovered until soft (about 10 minutes). Drain and transfer the potatoes and carrots to a blender. Add the nutritional yeast, oil, and salt, blend until smooth. If needed, add a little water to get a pourable consistency.
- To make the chili, in a small saucepan heat the oil over medium heat. Add the onion and pepper, and cook until the vegetables start to soften and brown (about 5 minutes). Add the chili powder, cumin, oregano, and paprika, stir to combine. Then add the black beans and salsa and cook until heated through (about 2 minutes). Remove from heat, transfer to a serving bowl, and top with cheese. Serve warm with tortilla chips.
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