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Preheat
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the oven to 375 F.
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Spread the potatoes on a baking sheet and drizzle with olive oil, 2 teaspoons ground cumin, and salt. Mix well and make sure the potatoes are spread evenly for even cooking. Bake for 20 – 30 minutes, or until the potatoes are fork tender. Remove from the oven and set aside.
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Place the bell peppers, watercress, and olives in a large mixing bowl and set aside.
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In a blender, add the cashews, water, garlic, lemons, cilantro, chipotles in adobo sauce, and salt to taste. Blend until smooth.
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Add the potatoes to the bowl with the bell peppers, watercress and olives. Pour the sauce over it (you might not want to use all of the sauce, so don’t pour it all in at once). Stir and serve.