Southwestern Potato Bowl - Forks Over Knives
What's more filling than potatoes? And what packs more Southwestern flavor than Ro-Tel Tomatoes and Green Chilies? Giddyup for this quick vegan potato bowl.
Ingredients
- 4 large Yukon Gold potatoes, scrubbed
- 1 (15-ounce) can pinto beans, drained, rinsed, and mashed
- ½ to 1 cup Ro-Tel Diced Tomatoes and Green Chilies (look for no- or low-salt versions)
- 8 ounces frozen corn (we prefer white corn as it is sweeter!)
- 1 red bell pepper, diced
- 2 scallions (white and green parts), chopped
- 2 to 4 cups fresh spinach
- Fresh cilantro, for garnish
- Hot sauce
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