Mexican Chili Kale Avocado Potatoes By Michel Nilles

Mexican Chili Kale Avocado Potatoes
Serves 6
Delicious spicy Mexican potato treat with kale and avocado for real cruelty-free food lovers
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr
  1. 1.5kg Potatoes
  2. 3 Bunches Of Kale
  3. 3 Avocados
  4. 350ml Crushed Tomatoes
  5. 60g Capers
  6. 120g Green Olives
  7. 300g Vegan Mozzarella
  8. 1 Red Onion
  9. 2 Tbsp Chili Oil
  10. Ground Black Pepper
  11. Himalayan Salt
  1. Wash the potatoes under running water and cut into large chunks
  2. Put the potato chunks in a large bowl and mix with chili oil until they are coated with chili oil
  3. Now put the chili potato chunks on a baking tray with baking paper and put it in the oven for 45 minutes at 220 degrees celsius
  4. In the meantime wash the kale and chop it into chunks
  5. Steam the kale for 10 minutes
  6. Grate the vegan mozzarella and cut the avocado into slices
  7. After the potatoes were roasted in the oven for 45 minutes take them out and add them to the bowl and mix with the crushed tomatoes, the steamed kale, capers, green olives and the chopped red onion
  8. Add the mix on the baking tray top it with avocado slices and sprinkle the shreds of vegan mozzarella cheese over the potatoes and season with ground black pepper as well as Himalayan salt
  9. Now put it all back in the oven for an additional 15 to 20 minutes until the vegan cheese is backed crispy cross
  10. Once the cheese is crispy cross you are ready to enjoy this plant-based feast
  11. Bon appetit
  1. I used this vegan mozzarella cheese for this potato recipe - check it out here: for best results

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