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Sweet Potato Dip
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Ingredients
- 30 ounces organic black beans drained and rinsed
- 1 cup salsa your preferred brand and type
- 1 tablespoon Arrowhead Mills Organic Flax Seeds ground
- 5 teaspoons garlic powder
- 2 medium sweet potatoes scrubbed and chopped
- 1 cup nutritional yeast
- 1 cup organic sweet potato soup
- 5 teaspoons salt divided
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 3 teaspoon paprika divided
- 2 cups Arrowhead Mills Organic Quinoa cooked
- 2 teaspoon taco seasoning
- 2 ripe avocados peeled, pitted, and chopped
- 1 medium green onion thinly sliced
- 1 tablespoon lime juice
- 3-4 leaves cilantro chopped
- 2 cups black olives sliced
- 2 cups tomatoes chopped
- 1 cup cheddar cheese shredded
- 1 bag sweet potato corn tortilla chips
Instructions
Black Bean Dip
- Combine the black beans, salsa, ground flax seed, and 1 teaspoon of garlic in a food processor and pulse until smooth.
- Spread mixture across the bottom of a deep-dished serving plate.
- Place the chopped sweet potatoes in a microwave-safe bowl and pour enough water until just covered. Microwave the potatoes for 4 – 5 minutes and then allow them to sit until softened. Use a fork to test the potatoes to measure tenderness.
- Allow the sweet potatoes to cool and carefully drain the excess fluid. Pour the softened sweet potatoes into a food processor bowl. Add the nutritional yeast, sweet potato soup, 1 teaspoon of salt, turmeric, chili powder, and 1 teaspoon of paprika. Pulse until smooth
- Spoon the sweet potato mixture over the black bean mixture on the serving plate, reserving 1 tablespoon.
Quinoa Taco Filling
- Combine the cooked quinoa, taco seasoning, and 2 teaspoons of paprika in a medium bowl. You can substitute smoked paprika if you like here for a smokier taste. Stir until combined.
- Add one tablespoon of the sweet potato mixture (reserved from step 3) to the quinoa mixture and stir until combined. Spread the prepared Quinoa Taco Filling over the Sweet Potato layer.
Simple, Fresh Guacamole
- Place the chopped avocados in a bowl and then add the sliced green onion, lime juice, half a teaspoon of garlic powder, cilantro, and half a teaspoon of sea salt. Stir until well combined.
- Continue to stir until the guacamole is relatively smooth or keep it chunky. Drop spoonfuls of the guacamole along the outside edge over the quinoa layer and then work your way inward, using the back of your spoon to spread it evenly across the top.
Topping
- Top the dip with chopped black olives, diced tomatoes, and shredded cheese. Cover and refrigerate until ready to serve.
Notes
- Easily make your Sweet Potato Dip the day ahead of your gathering, the flavors grow tastier over time. This dip pairs nicely with tortilla chips.
- Substitute fresh cilantro for 2 teaspoons of dried cilantro.
- For a vegan recipe, substitute cheddar cheese for your favorite brand of vegan cheddar cheese alternative.
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