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Potato and Goat Cheese Empanadas with Avocado Chimichurri

Rachael Hartley
  • minutes
  • Serves

INGREDIENTS

1

Avocado, pitted and peeled

6 oz

Baby spinach

1/2 cup

Cilantro, packed

1/2 lb

Corn, frozen

5

Garlic clove

1/2

Lime, Juice of

2

Potatoes, medium

1/2

Red onion

3 tbsp

Coconut or almond milk

1

Egg

1 1/2 tsp

Chili powder

1 tsp

Salt

2 cups

Whole wheat flour, white

2/3 cup

Coconut oil

1 tbsp

Olive oil, extra virgin

3 oz

Goat cheese

1

Egg whisked with a little water