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Patatas Bravas

Prep: 40 minutes | Serves 2


  • 4-5 large red potatoes, diced with skin on
  • 4 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • Salt / pepper to taste
  • ½ tsp cayenne pepper
  • 2 cups red enchilada sauce
  • 1 ½ cans chipotle peppers in adobo
  • Juice of half a lime
  • Small handful of cilantro
  • 2 garlic cloves
  • ½ cup plain unsweetened vegan yogurt
  • 3 tbsp finely chopped cilantro
  • 1 wedge of lime juiced

Misc. Ingredients


  1. Preheat your oven to 400°F
  2. Dice your potatoes, skin on, and in a large bowl toss with 4 tbsp olive oil, chili powder, cumin, salt / pepper to taste, and cayenne.
  3. Spread evenly on a baking sheet and bake for about 30 minutes or until the potatoes are fork tender & slightly browned. Flip frequently.
  4. For the sauce, blend your red enchilada sauce, & garlic cloves, with the chipotle peppers & adobo in the can. Add as many chipotle peppers to your desired spice level. Once blended, blend in your cilantro, salt to taste, and lime juice.
  5. When the potatoes are ready, add back to the bowl you initially tossed them in & add in some of your sauce. Toss to combine.
  6. Mix your yogurt, cilantro, lime juice, and salt to taste and drizzle over top of the potatoes.
  7. Cook your Alpha Tamale according to package instructions. Place on a plate with some of the patatas bravas, pico de gallo, guacamole, lime wedges and fresh cilantro, enjoy!

We recommend pairing this with Chili Lime Black Beans for the ultimate plant-based feast!