Loaded Mashed Potato Bowl
These mashed potato bowls combine creamy vegan garlic mashed potatoes with roasted vegetables and creamy cashew sauce (or gravy). It’s delicious, nutritious, easily adaptable, cozy, comforting, and satisfying!
Servings: 4 to 6
Calories: 666kcal
Ingredients
For the toppings:
- 2 carrots, sliced
- 1 medium sweet potato, diced
- 2 cups of broccoli florets
- 2 zucchinis, halved lengthwise and sliced
- 1 red or green bell pepper, diced
- 1 tablespoon of garlic powder
- Salt and pepper to taste
- 1 tablespoon of olive oil
- ¼ cup of fresh parsley, chopped
- Crushed red pepper flakes, garnish
For the mashed potatoes:
- 2 pounds of russet potatoes, washed and cut into 1-inch cubes
- 5 whole garlic cloves, peeled
- 1 cup of plain, unsweetened plant-based milk
- ½ cup of vegan butter
- Salt and pepper to taste
For the optional dressing:
- 1 cup of raw cashews, soaked in water for 20 minutes
- ½ to 1 cup of water
- 2 tablespoons of nutritional yeast
- ¼ teaspoon of smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven at 400 degrees F.
- In a large bowl, add the carrots, sweet potatoes, broccoli, zucchini, bell pepper, garlic powder, salt, and pepper. Add the oil, mix well and place them on a prepared baking sheet with parchment paper.
- Bake for 30 to 40 minutes or until the sweet potatoes are tender.
- In a large pot over medium-high heat, add potatoes and garlic cloves, and completely submerge them in water. Bring to a boil and cook for 25 minutes or until potatoes are completely tender.
- When potatoes are completely tender, drain out the water with a colander. Place the potatoes and garlic back into the pot, add the plant-based milk, plant-based butter, salt, and pepper.
- Mash the potatoes and garlic with a potato masher or a large, sturdy fork until you reach your desired consistency. Set aside.
- If you’re making the optional dressing, drain and rinse the soaked cashews. Add them to a high power blender and add ½ cup of water. Blend until smooth. Add more water if it's too thick. Then add the nutritional yeast, smoked paprika, salt and pepper. Blend until fully combined and set aside.
- To assemble, add the mashed potatoes, then add the roasted veggies, and top with the optional cashew cream. Garnish with sprinkled parsley and crushed red pepper.
- Serve hot.
Notes
- To adjust the mash texture/consistency: Decide how mashed you want it to be, use a potato ricer for the smoothest results, then adjust the amount of liquid for thick or thin/creamy potatoes.
- Avoid using a blender/immersion blender: This can (and will) turn the potatoes gummy, so it is best avoided.
- To save time: Use pre-prepared vegetables or frozen roasting vegetables to speed up the preparation time.
Nutrition
Calories: 666kcal | Carbohydrates: 72g | Protein: 16g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 384mg | Potassium: 1779mg | Fiber: 12g | Sugar: 9g | Vitamin A: 14933IU | Vitamin C: 110mg | Calcium: 179mg | Iron: 5mg