Whole Living, April 2011
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Yield
Serves 4
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Ingredients
- 2 medium red potatoes, scrubbed and cut into 1-inch pieces
- 3 tablespoons canola oil
- 1/2 teaspoon ground cumin
- 1 jalapeno, seeded and finely diced
- 3 scallions, cut into 1/4-inch slices (reserve 1 for garnish)
- 8 ounces cherry tomatoes, halved
- 1 can (15 ounces) black beans, drained and rinsed
- 2 teaspoons nutritional yeast seasoning
- 1 package (8 ounces) plain, pasteurized organic tempeh, crumbled
- 1 medium avocado, coarsely chopped
- Coarse salt and freshly ground black pepper
