Name: Loaded Mashed Potato Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 carrots, sliced; 1 medium sweet potato, diced; 2 cups broccoli florets; 2 zucchinis, halved lengthwise and sliced; 1 red or green bell pepper, diced; 1 tablespoon garlic powder; Salt and pepper, to taste; 1 tablespoon olive oil; ¼ cup fresh parsley, chopped; Crushed red pepper flakes, for garnish; 2 pounds russet potatoes, washed and cut into 1-inch cubes; 5 whole garlic cloves, peeled; 1 cup plain, unsweetened plant-based milk; ½ cup vegan butter; Salt and pepper, to taste; 1 cup raw cashews, soaked in water for 20 minutes (optional dressing); ½ to 1 cup water (for dressing); 2 tablespoons nutritional yeast; ¼ teaspoon smoked paprika; Salt and pepper, to taste (for dressing)

This Loaded Mashed Potato Bowl is the ultimate plant-based comfort food. Creamy vegan garlic mashed potatoes form the hearty base, topped with a rainbow of roasted vegetables and finished with a rich, creamy cashew sauce. It’s cozy, customizable, and packed with flavor and nutrients—perfect for a nourishing weeknight meal or a satisfying meatless main course.

Loaded Mashed Potato Bowl

Why You’ll Love This Recipe

Hearty and comforting: Perfect for chilly days when you need something cozy and filling.
Fully plant-based: 100% vegan with no sacrifice in flavor or texture.
Customizable: Use your favorite vegetables or switch up the toppings easily.
Nutrient-rich: Packed with fiber, vitamins, and plant-based protein.
Great for meal prep: Make components ahead of time and assemble when ready to eat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the toppings:

carrots, sliced
sweet potato, diced
broccoli florets
zucchinis, halved lengthwise and sliced
red or green bell pepper, diced
garlic powder
salt and pepper
olive oil
fresh parsley, chopped
crushed red pepper flakes, for garnish

For the mashed potatoes:

russet potatoes, washed and cubed
whole garlic cloves, peeled
plain, unsweetened plant-based milk
vegan butter
salt and pepper

For the optional cashew dressing:

raw cashews, soaked
water
nutritional yeast
smoked paprika
salt and pepper

Directions

Preheat oven to 400°F (200°C).
In a large bowl, combine carrots, sweet potato, broccoli, zucchini, bell pepper, garlic powder, salt, and pepper. Drizzle with olive oil and toss to coat. Spread on a parchment-lined baking sheet.
Roast vegetables for 30 to 40 minutes, or until the sweet potatoes are tender and everything is lightly browned.
Meanwhile, place potatoes and garlic cloves in a large pot and cover with water. Bring to a boil and cook for about 25 minutes, or until potatoes are fork-tender.
Drain the potatoes and garlic. Return to the pot and add plant-based milk, vegan butter, salt, and pepper. Mash until smooth or to your desired consistency. Set aside.
For the cashew dressing (optional): Drain soaked cashews and add to a blender with ½ cup of water. Blend until smooth. Add nutritional yeast, smoked paprika, salt, and pepper. Blend again. Add more water as needed for desired thickness.
To assemble, scoop mashed potatoes into a bowl, top with roasted vegetables, and drizzle with cashew cream.
Garnish with fresh parsley and crushed red pepper flakes. Serve hot.

Servings and timing

Servings: 4 to 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Add protein: Top with baked tofu, lentils, or crispy chickpeas for a protein boost.
Swap the sauce: Use vegan mushroom gravy or tahini dressing instead of cashew cream.
Switch up veggies: Try roasted cauliflower, Brussels sprouts, or mushrooms for variety.
Add grains: Serve over quinoa or brown rice for extra fiber and texture.
Make it spicy: Add chili flakes or sriracha to the cashew sauce for heat.

Storage/Reheating

Store components separately in airtight containers in the refrigerator for up to 4 days.
To reheat, warm mashed potatoes and vegetables in the microwave or on the stovetop over low heat. If using cashew dressing, reblend with a splash of water if it thickens too much in the fridge.
This dish is not recommended for freezing, as the potatoes and vegetables may change texture.

FAQs

Can I make this recipe ahead of time?

Yes, you can prep the mashed potatoes, roast the vegetables, and blend the sauce in advance. Store separately and assemble when ready to eat.

What type of potatoes are best for mashing?

Russet potatoes are ideal because they become fluffy and creamy when mashed.

Can I use frozen vegetables?

Absolutely. Just roast them directly from frozen—no need to thaw.

Is the cashew sauce necessary?

It’s optional but adds richness and depth. You can also use vegan gravy or skip it altogether.

How can I make the mashed potatoes smoother?

Use a potato ricer for a silky texture and avoid using a blender, which can make them gummy.

Can I use other nuts instead of cashews?

Cashews give the creamiest texture, but soaked macadamia nuts or sunflower seeds can be used as substitutes.

How do I adjust the consistency of the cashew sauce?

Blend with more water, a tablespoon at a time, until it reaches your desired consistency.

Can I make this oil-free?

Yes, roast vegetables without oil by using parchment paper and adding a splash of broth if needed.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free, just ensure your plant-based milk and butter are certified gluten-free if necessary.

Can I serve this as a side dish?

Definitely. Reduce the portion size and pair it with a protein-rich main for a balanced meal.

Conclusion

This Loaded Mashed Potato Bowl is a deliciously hearty vegan meal that proves comfort food can be healthy, too. With its creamy garlic mash, roasted veggie topping, and rich cashew sauce, it’s a complete plant-based dish that’s both nourishing and indulgent. Whether you’re serving it as a main or prepping it ahead for the week, it’s sure to become a cozy favorite in your recipe rotation.