Veggie Loaded Mashed Potato Bowl

With every forkful, you will experience the comforting creaminess of mashed potatoes mingling with the vibrant, zesty notes of a cucumber and tomato salad, the heartiness of spiced chickpeas, and the smoky allure of fire-roasted broccoli.

Yield

2 Servings

Serving size

1 serving

Rating

4.20 of 5 (10 ratings)

Food groups

• Dairy: 1/4 cups
• Vegetables: 2 1/2 cups

Ingredients

• 1 medium russet potato
• 4 tablespoons Greek yogurt
• 2 tablespoons olive oil
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 7.5-ounce can chickpeas, low sodium, drained and rinsed
• 2 teaspoons curry powder
• 1 cup broccoli florets
• 2 teaspoons paprika
• 1/2 English cucumber, diced
• 1/2 large tomato, diced (or 1/2 cup cherry tomatoes)
• 2 tablespoons feta cheese (optional)
• fresh parsley, chopped (optional)
• lemon wedge (optional)

Directions

1. Wash hands with soap and water.
2. Wash and scrub the potato with a vegetable brush.
3. Cut into 2-inch pieces and place in a small pot.
4. Cover the diced potatoes with cold water.
5. Place the pot on the stove and turn the heat to high.
6. Once the water comes to a boil, reduce the heat to a simmer.
7. Cook the potato pieces until they are fork-tender but not falling apart, about 15 to 20 minutes.
8. Remove from heat and drain the potatoes.
9. Return the potatoes to the stove for about 30 seconds to ensure all the water is removed from the pan and the potatoes are dry.
10. While the potatoes are boiling, roast the chickpeas and broccoli in the air fryer.
11. Toss the chickpeas with 1 tablespoon olive oil and the curry powder, lay them out on a baking tray in an even layer, and place in a 400 °F air fryer for 10 minutes, until crispy.
12. Toss the broccoli with 1 tablespoon of olive oil and the paprika, and roast in an air fryer at 400 °F for 10 minutes.
13. This can be done simultaneously if your air fryer has the space for both.
14. Remove the potatoes from the heat and add the Greek yogurt, olive oil, and granulated garlic.
15. Mash the potatoes using a potato masher or a sturdy wire whisk.
16. Do not over mix the potatoes, or they can become gluey.
17. Adjust the seasoning with the salt and pepper.
18. While everything is roasting, prepare the cucumber-tomato salad.
19. Dice 1/2 of a large cucumber and 1 large tomato.
20. Combine in a bowl and toss.
21. To serve, add the mashed potatoes on the bottom, followed by the roasted chickpeas, broccoli, and cucumber-tomato salad.
22. Top with optional garnishes and enjoy!

Nutrition per serving

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Source

Recipe by: Created by Potatoes USA, a member of the MyPlate National Strategic Partnership Program

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/veggie-loaded-mashed-potato-bowl. Federal works are public domain in the United States.