Veggie Samosas with Avocado Cilantro Sauce

Filling 

• 1 ½ cups of red skin potatoes skins removed and cubed
• 1 bag of Stahlbush Sweet Potatoes
• 1 ⅓ cup of Stahlbush Diced Onions
• 1 ½ cups of Stahlbush Frozen Peas
• 2 tablespoons of olive oil
• 1 clove of garlic minced
• 1 ¼ teaspoon of curry powder
• ⅛ teaspoon of harissa powder
• Sprinkle of ginger powder
• Sprinkle of cardamom
• 2 packages of egg roll wraps
• Olive oil for brushing

Avocado cilantro sauce

• 1 ripe avocado pit removed
• ⅓ cup of plain yogurt
• 4 tablespoons of tahini
• ⅓ cup of cilantro roughly chopped
• 1 teaspoon of lemon juice
• ¼ cup + 2 tablespoons of water
• Salt and pepper to taste

Samosas

• Preheat oven to 425.
• Using a medium to large pot with water filled almost to the top add in the both varieties of potatoes and cook until softened.
• Once down cooking remove from heat, strain, and put into a large bowl and mash
• While the potatoes are cooking add the olive oil and peas to a pan and saute until softened. Add in garlic and cook until fragrant, about a minute.
• Once the peas are done cooking add the peas and garlic to the same bowl as the mashed potatoes.
• Mix in spices and salt and pepper.
• Prepare a baking tray with parchment paper or a silicone baking mat
• Using a cookie scoop add a bit of the filling to one egg roll wrapper at a time and fold in half. Fold the edges in slight and bunch of the center
• Repat this process until you’ve ran out of filling.
• Brush each samosa with a little bit of olive oil and bake for 12-15 minutes or until golden brown.
• While the samosas are baking, prepare the sauce.

Avocado cilantro sauce 

• Add all of the ingredients together in a high-speed blender or food processor and blend until smooth and creamy