Serves 2
374 cal · 35 min
Veggie Loaded Mashed Potato Bowl
Recipe GLPR9aef34c7a0bf9a
A hearty, colorful bowl featuring creamy mashed potatoes topped with crispy roasted chickpeas, paprika-spiced broccoli, and a fresh cucumber-tomato salad. Greek yogurt adds protein and creaminess to the potatoes, while aromatic garlic and curry-seasoned chickpeas provide warmth and flavor. Perfect as a satisfying vegetarian side or light meal.
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Ingredients
1 medium russet potato
4 tablespoons Greek yogurt
2 tablespoons olive oil, divided
1/2 teaspoon granulated garlic
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 (7.5-ounce) can low-sodium chickpeas, 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 crumbled feta cheese, optional
fresh parsley, chopped, optional
1 lemon wedge, optional
Directions
Wash your hands thoroughly with soap and warm water before starting.
Scrub the russet potato under running water with a vegetable brush to remove any dirt, then cut it into 2-inch chunks.
Place the potato chunks in a small pot and cover them completely with cold water.
Bring the water to a boil over high heat, then reduce to a gentle simmer. Cook for 15 to 20 minutes until the potatoes are fork-tender but still hold their shape.
While the potatoes cook, pat the drained chickpeas dry with a paper towel. Toss them with 1 tablespoon olive oil and the curry powder, then spread in a single layer on an air fryer basket or tray.
Air fry the chickpeas at 400°F for 10 minutes, shaking the basket halfway through, until they are golden and crispy.
In a separate batch or if space allows, toss the broccoli florets with the remaining 1 tablespoon olive oil and paprika. Spread in an air fryer basket and roast at 400°F for 10 minutes until lightly charred and tender.
When the potatoes are fork-tender, drain them thoroughly and return the empty pot to the heat for about 30 seconds to evaporate any remaining moisture.
Add the Greek yogurt, granulated garlic, salt, and pepper to the dried potatoes. Mash gently with a potato masher or sturdy whisk until creamy, taking care not to overwork the potatoes as they can become gluey.
While everything roasts, dice the cucumber and tomato and toss them together in a small bowl to create a fresh vegetable salad.
To assemble each bowl, spoon the mashed potatoes as the base, then top with the roasted chickpeas, roasted broccoli, and cucumber-tomato salad.
Garnish with crumbled feta cheese and fresh parsley if desired, and serve with a lemon wedge for brightness. Enjoy immediately.
