Description
These Loaded Mashed Potato Bowls feature creamy vegan garlic mashed potatoes topped with oven-roasted vegetables and an optional rich cashew sauce. Cozy, comforting, and packed with flavor, it’s a satisfying plant-based main dish perfect for any night of the week.
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)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss carrots, sweet potato, broccoli, zucchini, bell pepper with garlic powder, salt, pepper, and olive oil.
- Spread vegetables on a parchment-lined baking sheet and roast for 30–40 minutes or until sweet potatoes are tender.
- Meanwhile, in a large pot, add cubed potatoes and garlic cloves, cover with water, bring to a boil, and cook for about 25 minutes until tender.
- Drain the potatoes and garlic. Return them to the pot, add plant-based milk, vegan butter, salt, and pepper. Mash to desired consistency. Set aside.
- For optional dressing: Drain and rinse soaked cashews. Blend with ½ cup water until smooth. Add nutritional yeast, smoked paprika, salt, and pepper. Blend again. Adjust thickness with more water if needed.
- To assemble, start with a base of mashed potatoes, top with roasted vegetables, drizzle with cashew dressing if using, and garnish with chopped parsley and crushed red pepper flakes.
- Serve hot and enjoy!
Notes
- Adjust mashed potato texture by using a potato ricer or varying the amount of milk.
- Do not use a blender for mashing potatoes to avoid a gummy texture.
- Use pre-cut or frozen vegetables to save time on prep.
- Cashew dressing is optional but adds richness and creaminess.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 666
- Sugar: 9g
- Sodium: 384mg
- Fat: 37g
- Saturated Fat: 8g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg
