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