Multi-Layer Bean Dip

The perfect party food!

This recipe is a whole food plant-based riff on the traditional 7 Layer Bean Dip we all know and love.

My super-yummy, healthier version features roasted shredded sweet potatoes, taco-spiced quinoa, cumin and garlic black beans, salsa, guacamole, minced red onions, and a homemade, cashew-based Creamy Cilantro Lime Sauce.

This one is a crowd pleaser!

It looks gourmet, but it's really easy to make. Let me show you exactly how to do it 😀

Have you arrived here from YouTube? If so, welcome!

If you missed it, you can watch me make this recipe in my YouTube video.

Click below to watch (the video will open in a new window), and then return here afterward to reference the ingredient quantities and instructions.

Don't forget to like the video and subscribe to the channel, too!

Ingredients

For the Bean Dip

• 3 small sweet potatoes, shredded
• Sea salt or Trader Joe's Chile Lime Seasoning, to taste
• 1½ cups of cooked quinoa, any variety, but I find red quinoa to be the prettiest
• 2 Tbsp taco seasoning
• 1 (15 oz) can of black beans, drained and rinsed
• ½ tsp cumin
• ½ tsp garlic powder
• ⅓ cup red salsa (or diced tomatoes)
• ⅓ cup guacamole (or diced avocado)
• ¼ cup red onion, minced
• Fresh jalapeño, sliced or minced, optional, to taste
• Corn chips for dipping

For the Cilantro Lime Sauce

• ¼ cup raw cashews, soaked to soften
• ½ cup fresh cilantro leaves
• 1 clove of garlic, minced
• 1 Tbsp nutritional yeast
• ½ tsp lime zest
• 3 Tbsp lime juice
• 2 to 4 Tbsp of water

Soak ¼ cup of cashews in hot water for at least 15 minutes, to soften. Set these aside for now.

Meanwhile, preheat the oven to 425°F, and line a baking sheet with parchment paper.

Shred the sweet potatoes, either in a food processor using the shredding disc, or with a metal grater.

You may need to trim away any hard ends first, and if your potatoes are large, slice them into pieces that will fit through the chute of your food processor.

Once shredded, they'll look like this:

Spread them in an even layer over a parchment-lined baking sheet. Season with sea salt or Chile Lime Seasoning to taste.

Roast for 20-25 minutes, flipping once with a spatula about half-way through the roasting time.

While the potatoes are roasting, cook the quinoa. You'll need ½ cup measured dry to yield the 1½ cup of cooked quinoa that this recipe calls for.

Pro tip: Cook a whole cup of dry quinoa anyway, then save the extras for another meal this week.

After cooking, separate out 1½ cups of cooked quinoa (store the rest in the fridge for another use), and sprinkle in 2 Tbsp of taco seasoning.

Once seasoned, the quinoa makes an excellent "taco meat." Set this aside for now.

Open a can of black beans. Drain and rinse.

Transfer the beans to a bowl and season them with ½ tsp each of cumin and garlic powder.

Stir to coat, then set these aside for now, as well.

Now we'll make our Creamy Cilantro Lime Sauce.

Transfer the softened cashews (drained first) to a small blender.

Pro tip: Use a small blender like a NutriBullet, Ninja, a small food processor, or the small cup adapter for your high-powdered blender (as shown). If you use a standard blender, there won't be enough ingredients, so everything will splash up on the sides of the container and your sauce won't blend smoothly.

Add ½ cup of cilantro leaves.

Add 1 Tbsp of nutritional yeast, ½ tsp of lime zest, 3 Tbsp lime juice, the chopped garlic clove, and 2 to 4 Tbsp of water. If you'd like your sauce to be spicy, add a dash of red pepper flakes, as well (optional).

Blend until smooth. Add more water a Tbsp at a time, if needed, to bring the ingredients together and achieve a pourable consistency.

Spread the roasted sweet potatoes over a large plate or serving dish.

Layer the taco-spiced quinoa on top.

Add the cumin & garlic seasoned black beans.

Add ⅓ cup salsa (or diced tomatoes).

Add ⅓ cup guacamole.

Add ¼ cup minced red onion.

Drizzle the Cilantro Lime Sauce over top.

Garnish with more fresh cilantro and jalapeño, if using.

Serve with corn chips and enjoy!

Some of the links below are affiliate links. I'll receive a very small commission if you purchase through my link, at no additional cost to you. It helps me continue to create fun recipe videos for you, so I really appreciate your support!

Equipment Links:

• Fellow EKG Kettle: https://amzn.to/42wMQS9
• Epicurean Cutting Board: https://amzn.to/4jvJ8hL
• Magimix Food Processor: https://amzn.to/4jB51fw
• Vitamix Personal Cup Adapter: https://amzn.to/40AvWPL
• East Fork Pottery: www.eastfork.com

If you see something in my kitchen not listed above, and want to know where to get it, please DM me on Instagram @greensagelife, and I'll find you a link if I can!

You can also check out my Amazon Storefront for recommendations: https://amzn.to/4gRYPOF

If you make this dish, please snap a photo, share it on social media, and tag me @greensagelife. I'd love to see it and cheer you on! 😀 🙌