INGREDIENTS
2
Avocadoes
2
Baking potatoes, medium sized
200 g
Black beans
14
Cherry tomatoes
1/2
Chilli, red
1/2 tsp
Chipotle, powder
15 g
Coriander
2 cloves
Garlic
1
Lemon
1/2
Lime
1 tsp
Miso paste, brown
1 tsp
Tahini
3
Salt and pepper
1 tbsp
Apple cider vinegar
1
Glug Olive oil
200 g
Cashews
125 milliliters
Water