Description
A simple, satisfying vegan bowl featuring mashed potatoes, roasted chickpeas, and steamed broccoli.
Ingredients
Scale
- 2 medium potatoes, peeled and cubed
- 1 cup broccoli florets
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons plant-based milk (unsweetened)
- 1 teaspoon nutritional yeast (optional)
Instructions
- Place potatoes in a pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
- While potatoes cook, preheat your oven to 400°F (200°C).
- Toss the drained chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper on a baking sheet.
- Roast chickpeas for 15-20 minutes, shaking halfway, until slightly crispy.
- Steam or boil broccoli florets until tender-crisp, about 4-5 minutes.
- Drain the cooked potatoes. Mash them with plant-based milk, nutritional yeast (if using), salt, and pepper until smooth.
- Assemble the bowl: place a serving of mashed potatoes in the base, top with roasted chickpeas and steamed broccoli.
Notes
- For extra flavor, add a squeeze of lemon juice over the finished bowl.
- You can substitute sweet potatoes for regular potatoes.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Lunch
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 12
- Protein: 18
- Cholesterol: 0
Keywords: vegan, buddha bowl, chickpea, broccoli, mashed potato, plant-based, easy dinner