Vegan Grilled Potato Nacho Bowls


  • 1 package The Little Potato Company, Onion Medley Grill-Ready
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, diced
  • 1 jalapeno, seeded and thinly sliced.
  • 1/2 cup frozen corn, thawed
  • 1/2 cup black beans
  • Juice from 1 fresh lime
  • 1–2 scallions, thinly sliced
  • 1/2 cup chopped cilantro


  1. Before you begin, set the grill to medium-high or oven to 450 degrees Fahrenheit.
  2. Start by removing the plastic from the potatoes. Then, use 1 tablespoon of olive oil to coat them before adding in the seasonings packet. Next, mix in chopped peppers and jalapeños so everything is evenly distributed.
  3. Grill the potatoes until they are soft, which will take approximately 25 minutes. The oven option would take 35 minutes.
  4. As soon as the potatoes come off the grill, add in the black beans and corn.
  5. As the potatoes cook, prepare the sauce. Once you’ve drained and rinsed the cashews, place them in a blender with 1/2 cup of water, garlic, chipotle pepper and sauce, lemon juice and a pinch of salt/pepper. Puree until it becomes very smooth and creamy; this process could take up to five minutes depending on how powerful your blender is. Season to taste by adding more salt/pepper if necessary.
  6. Toss the potatoes with a little bit of salt and pepper. Add the lime juice, scallions and cilantro to the mix, then split it into two mounds. Serve with extra sauce on top.