Loaded Mashed Potato Bowls

Easy Vegan Loaded Mashed Potato Bowls

During the holidays, figuring out what to make for dinner can be so exhausting. Between prepping party dishes, hosting Friendsgiving, and planning Thanksgiving menus, I’m usually cooked out by the end of the day. That said, I recently made my Creamy Garlic Mashed Red Potatoes for a get-together and had leftovers in the fridge. So, I turned them into these Vegan Loaded Mashed Potato Bowls, and they instantly became my new favorite! 

You can make these bowls with leftover mashed potatoes or the simple homemade version below. Inspired by my KFC bowls, they’re easy, flexible, and perfect for tossing in whatever veggies or proteins you already have on hand. Everything comes together with hardly any effort, which is exactly what I need during this busy season. And just like that, you’ll have a healthy dinner ready to go made from Thanksgiving or holiday leftovers that’s SO flavorful!

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Why You’ll Love This Recipe

• Nutritious – With lots of veggies and chickpeas for protein, these bowls are an excellent source of vitamins and nutrients and provide 19 grams of protein and 19 grams of fiber per serving! And you can easily make them higher in protein as well.
• Great for Leftovers – I like to make these bowls when I have lots of veggie scraps on hand or after I make a big batch of potatoes. Pretty much anything goes, and it always tastes great. 
• Quick & Easy – Believe it or not, this recipe comes together with just 20 minutes of prep time. Then, everything cooks in about 30 minutes. So, you can be out of the kitchens and ready to eat in less than an hour! 
• Picky Eater-Approved – My littles love this recipe even more than I do! They experiment with different toppings and clean every bite from their plates, or in this case, bowls. 

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Ingredients

Mashed Potatoes

• Vegan Butter – This adds flavor and creates a creamier consistency. Avocado oil also works. 
• Garlic – Use pre-minced garlic to save time! 
• Potatoes – Yukon Gold potatoes are my go-to for any kind of mashed potatoes, because they have a creamy consistency and buttery flavor. Russet potatoes also work, if needed. Either way, be sure to peel your potatoes and cut them into 1 ½ inch pieces so they cook evenly! 
• Dairy-Free Milk – I use either unsweetened almond milk or oat milk, but any plant-based milk will work. 
• Broth – Low-sodium vegetable broth enhances the savory flavor and helps blend the ingredients. Use low-sodium chicken broth if you don’t need to keep your mashed potato bowls vegan! 
• Salt/Pepper

Roasted Veggies

• Olive Oil – I prefer the stronger, slightly peppery flavor of olive oil, but avocado oil is also great. 
• Vegetables – Baby carrots, Baby Bella mushrooms, and yellow onions add color, flavor, and nutrients. 
• Chickpeas (Garbanzo Beans) – These add a satisfying texture, fiber, and plant-based protein. Make sure to rinse and drain them well! 
• Seasonings – Paprika, garlic powder, onion powder, salt, and pepper create a savory, slightly smoky flavor. 

Sautéed Spinach

• Spinach – I use baby spinach instead of regular spinach for a slightly sweeter taste. 
• Olive Oil – Substitute avocado oil, if preferred. 
• Salt

Homemade Gravy

• Vegetable Broth – Use low-sodium broth for better control over the flavor. Chicken broth also works if you don’t need to keep this recipe plant-based. 
• Herbs and Spices – Fresh thyme, pepper, and onion powder add savoriness and a pop of bright, herbaceous flavors. 
• Garlic 
• Tamari Sauce – Sub soy sauce if you don’t need to keep this recipe gluten-free. 
• Cornstarch – This helps thicken the gravy. You can also substitute tapioca starch. 

Toppings

• Green Onions (Scallions) 
• Microgreens

How to Make Vegan Loaded Mashed Potato Bowls

This recipe has lots of components, but don’t stress! They all cook at once, so you can get in and out of the kitchen fast. You’ll need a non-stick baking sheet, a large pot, a skillet, a potato masher, and a small pot. Here’s how to make this loaded Mashed Potato Bowl Recipe: 

1. Cook the potatoes – Sauté garlic in oil until fragrant and golden. Then, add the potatoes, milk, broth, salt, and pepper, boil, and simmer until the potatoes are fork-tender. 
2. Roast the veggies – While the potatoes simmer, add the carrots, mushrooms and onions, and chickpeas to a baking sheet, arranging them in an even layer. Drizzle with oil, add the seasonings, and toss to coat. Bake until the vegetables are tender and begin to caramelize. 
3. Sauté the spinach – Heat oil in a skillet over medium heat, add the spinach and salt, and cook until the spinach begins to wilt. 
4. Finish the mashed potatoes – Use a potato masher to smash the potatoes and combine the ingredients. 
5. Prepare the gravy – Combine all the ingredients in a small pot, bring the liquid to a boil, and cook, whisking until thickened. Remove the gravy from the heat, and set it aside. 
6. Assemble – Divide the mashed potatoes between four bowls. Add the roasted veggies and sautéed spinach, and drizzle each bowl with the warm gravy. Finish with your favorite toppings, and enjoy! 

Topping Ideas

I typically keep my toppings pretty simple, but feel free to get creative! Yummy additions include fresh herbs, vegan sour cream or Greek-style dairy-free yogurt, crispy shallots, toasted breadcrumbs, plant-based bacon pieces, or a drizzle of vegan Ranch dressing. 

Tips

• Roast the veggies in sections. Keeping the carrots, mushrooms and onions, and chickpeas separated on the baking sheet helps everything cook evenly and prevents the chickpeas from getting soggy.
• Add extra milk if the potatoes sit. Mashed potatoes thicken as they cool. If yours get too thick, mix in 1-2 tablespoons of extra milk to freshen them back up.
• Whip the potatoes! Save time (and your arm) by using an electric hand mixer to blend the potatoes, creating a fluffy, whipped texture. 

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Variations

• Swap the potatoes. Use sweet potatoes, cauliflower mash, or a mix of both for a slightly sweeter, lighter bowl.
• Change up the veggies. Roasted broccoli, Brussels sprouts, butternut squash, or zucchini all taste great.
• Add more plant-based protein. Try including crispy tofu, lentils, black beans, or roasted tempeh for an even heartier bowl.
• Make it spicy. Add red pepper flakes, smoked paprika, or a drizzle of your favorite hot sauce to the gravy for a little kick of heat.
• Boost the flavor. Stir nutritional yeast into the mashed potatoes, add fresh herbs like thyme or parsley, or sprinkle Everything Bagel seasoning on top of the bowls before serving. 

How to Store

Refrigerator – Store leftover mashed potato bowls in the fridge for 3-4 days. To keep everything fresh, I recommend separating all the components (mashed potatoes, roasted veggies, sautéed spinach, and gravy) and storing them in separate airtight containers. 

Freezer – Transfer the mashed potatoes, roasted vegetables, sautéed spinach, and gravy to separate freezer-safe containers, and freeze for up to 2 months. Thaw in the fridge overnight to serve. 

Reheat – Assemble the bowls, and warm them in 30-second intervals in the microwave.

More Plant-Based Dinner Ideas 

• The BEST Easy Vegan Meatballs
• The BEST Vegan Chili Recipe
• Vegan Pasta Bake
• Vegan Stir-Fry
• 5-Ingredient Vegan Enchiladas
• Vegan Chipotle Chickpea Tacos

Healthy Bowl Recipes You’ll Love 

• Chili Lime Vegan Power Bowl
• Harissa Veggie Bowls
• Fried Tofu Bowls
• Asian Tofu Rice Bowls
• Chickpea Sweet Potato Bowls
• Hot Honey Chickpea Bowls

4.84 from 25 votes

Print Recipe

Vegan Loaded Mashed Potato Bowls

If you love a good comfort food dinner, but want something a little bit healthier, you HAVE to try these Loaded Mashed Potato Bowls! I've been making this easy recipe for years and always love it for leftover Thanksgiving mashed potatoes. But it's honestly great anytime of the year! Creamy, colorful, roasted veggies layered with so much flavor, fluffy, garlicky mashed potatoes, sautéed spinach and crispy chickpeas with the easiest homemade gravy. Everything cooks at the same time, which makes this recipe surprisingly quick and easy. It’s the kind of meal you’ll crave all year long!

Course: Dinner, Lunch, Dinner, Appetizer, Main Course

Cuisine: American

Diet: Vegetarian

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 Servings

Calories: 662 kcal

Author: Christine McMichael

Equipment

• Baking Sheet
• Non-Stick Skillet
• Electric Hand Mixer

Ingredients

Mashed Potatoes

• ▢ 2 Tablespoons vegan butter (or avocado oil)
• ▢ 4 teaspoons minced garlic
• ▢ 2 pounds Yukon Gold potatoes (peeled and cut into 1 ½” cubes)
• ▢ 3/4 cup unsweetened almond milk or oat milk
• ▢ 1/2 cup low-sodium vegetable broth (*or chicken broth*)
• ▢ 1/2 teaspoon fine sea salt
• ▢ 1/4 teaspoon black pepper

Roasted Veggies

• ▢ 1/4 cup extra virgin olive oil
• ▢ 1 16 ounce bag baby carrots
• ▢ 8 ounces Baby Bella mushrooms (sliced)
• ▢ 1 small yellow onion (thinly sliced)
• ▢ 1 15-ounce can chickpeas, drained and rinsed
• ▢ 1 teaspoon paprika
• ▢ 2 teaspoons garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon fine sea salt
• ▢ 1/2 teaspoon black pepper

Sautéed Spinach

• ▢ 5 ounces baby spinach
• ▢ 1 Tablespoon extra virgin olive oil
• ▢ 1/4 teaspoon fine sea salt

Homemade Gravy (or 1/14 cups store bought)

• ▢ 1 cup chicken broth
• ▢ 1 1/2 teaspoons fresh thyme (chopped)
• ▢ 1 teaspoon minced garlic
• ▢ 1/4 teaspoon pepper
• ▢ 1/4 teaspoon onion powder
• ▢ 1/2 teaspoon tamari sauce or soy sauce
• ▢ 1 Tablespoon cornstarch

Toppings

• ▢ 2 green onions (thinly sliced)
• ▢ Microgreens (optional)

Instructions

• Preheat the oven to 400°F. Grease a nonstick cookie sheet with cooking spray and set aside.
• In a large pot, add the oil and garlic and saute 1-2 minutes over medium heat until golden. Add the potatoes, milk, broth, salt and pepper and mix together.
• Bring to a boil, then reduce heat to low, cover and simmer for 20-25 minutes until potatoes are softened.
• Meanwhile, arrange the carrots on one end of the prepared baking sheet, followed by a section of mushrooms tossed with the onion, and chickpeas on the other side. Drizzle with oil, sprinkle all the seasonings evenly and toss each section together until the veggies are well coated.
• Bake for 30-35 minutes, until the veggies are roasted and begin to caramelize/brown.
• While the veggies bake, in a skillet over medium heat, add the oil, spinach and salt and cook for 2-3 minutes until it begins to wilt. Turn off the heat and set aside.
• Once potatoes are cooked through and fork tender, use a potato masher to mash everything together until a creamy mashed potato mixture forms.
• Prepare the gravy by combining all the ingredients in a small pot and bring to a boil, whisking until thickened about 3 minutes. Remove from the heat and set aside.
• Assemble the 4 bowls – evenly divide the mashed potatoes, chickpeas, mushrooms/onions, carrots and spinach. Drizzle each bowl with the homemade gravy and sprinkle with green onion and microgreens.

Video

Notes

• Use an electric hand mixer for a smooth and whipped texture when mashing the potatoes. 
• Add milk to the potatoes as needed to freshen them up if they thicken!
• For more protein, add in crispy chicken nuggets (feel free to use a plant-based version), or fried tofu.

Nutrition

Serving: 1 Serving | Calories: 662 kcal | Carbohydrates: 92 g | Protein: 19 g | Fat: 27 g | Saturated Fat: 4 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 16 g | Trans Fat: 1 g | Sodium: 1533 mg | Potassium: 2198 mg | Fiber: 19 g | Sugar: 15 g | Vitamin A: 22591 IU | Vitamin C: 67 mg | Calcium: 247 mg | Iron: 7 mg

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