Vegan Cilantro Lime Sauce Recipe Recipe For Potato

SWEET POTATO PANCAKES WITH LIME CILANTRO YOGURT SAUCE

Steps:

• In a small bowl mix together Dannon® All Natural Plain Yogurt, lime juice and cilantro. Set aside until pancakes have been cooked.
• Finely chop sweet potato and onion in food processor, making sure not to over process; there should be some texture to the mixture.
• Place potato onion mixture in medium size bowl and stir in potato starch, eggs, salt and pepper.
• In a 12-inch nonstick pan, heat 2 tablespoons olive oil over a medium-high flame. Using a 1/4 cup measuring cup for each pancake, pour 4 of the 1/4-cups of batter into a hot pan, making sure to leave room in between pancakes; you may need to flatten batter a bit with the back of a spoon or back of measuring cup.
• Cook on each side about 3 minutes or until lightly browned and crispy. Flip pancake and cook for another 3 to 4 minutes or until pancake is fully cooked. Repeat with remaining batter.
• Serve with yogurt sauce on top. Garnish with lime wedges and cilantro (optional).

VEGAN CILANTRO-LIME, SWEET POTATO, AND BLACK BEAN TACOS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces.
• Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
• Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
• Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
• Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
• Warm tortillas in pairs in the microwave, 15 to 20 seconds.
• Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.