If you’ve been searching for a dish that feels like a big, comforting hug on a plate, you’ve just found it with this Loaded Vegan Mashed Potato Bowl with Roasted Vegetables and Cashew Cream Recipe. Creamy, garlicky mashed potatoes meet perfectly roasted, colorful veggies and a luscious cashew cream that’s downright dreamy. It’s hearty, nourishing, and layered with flavors and textures that will make you want to savor every single bite. Whether you’re a seasoned vegan or simply looking to enjoy something wholesome and cozy, this bowl delivers satisfaction with every forkful.
Ingredients You’ll Need
The beauty of the Loaded Vegan Mashed Potato Bowl with Roasted Vegetables and Cashew Cream Recipe lies in its simplicity—each ingredient plays an essential role in creating a harmonious balance of flavors, colors, and textures that elevate this humble comfort food to something truly special.
- Carrots: Add natural sweetness and a vibrant orange hue to brighten the bowl.
- Sweet Potato: Offers a tender, creamy contrast with a subtle sweetness that complements the savory elements.
- Broccoli Florets: Bring crunch and earthy undertones as well as a pop of green.
- Zucchinis: Keep things light and juicy with a mild flavor that blends beautifully when roasted.
- Bell Pepper: Adds a bit of crunch and a splash of color that makes the dish look as good as it tastes.
- Garlic Powder: Infuses the roasted veggies with a subtle depth of flavor.
- Olive Oil: Vital for roasting the vegetables to a caramelized perfection.
- Fresh Parsley: A fresh, herbal garnish that lends brightness and aroma.
- Russet Potatoes: The foundation for the mashed potatoes with their fluffy texture that’s perfect for mashing.
- Garlic Cloves: Roast alongside the potatoes for a mellow garlic flavor that melts into the mash.
- Plant-Based Milk: Ensures the mash is creamy and smooth without dairy.
- Vegan Butter: Adds richness and balances the dairy-free alternatives.
- Raw Cashews: When blended, create a silky, indulgent cashew cream that ties the bowl together.
- Nutritional Yeast: Brings a subtle cheesy, nutty flavor to the cashew cream.
- Smoked Paprika: A smoky punch that deepens the flavor profile of the cashew cream.
- Salt and Pepper: Essential for enhancing and balancing every component.
- Crushed Red Pepper Flakes (optional): Offers a spicy kick for those who love a little heat.
How to Make Loaded Vegan Mashed Potato Bowl with Roasted Vegetables and Cashew Cream Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 400 degrees Fahrenheit. Toss the sliced carrots, diced sweet potatoes, broccoli florets, zucchini slices, and diced bell pepper with olive oil, garlic powder, salt, and pepper in a large bowl. Spread them evenly on a baking sheet lined with parchment paper, ensuring they roast evenly. Pop them in the oven for 30 to 40 minutes until the sweet potato pieces become tender and the veggies develop slightly caramelized edges full of rich, roasted flavor.
Step 2: Cook and Mash the Potatoes
While your veggies are roasting, fill a large pot with water and add the cubed russet potatoes and peeled whole garlic cloves. Bring to a boil and let cook for about 25 minutes, or until the potatoes are soft and can be easily pierced with a fork. Drain the water, then return the potatoes and garlic to the pot. Add your plant-based milk, vegan butter, salt, and pepper, and mash everything together until luscious and creamy. This garlicky mash is the cozy base for your loaded bowl.
Step 3: Prepare the Cashew Cream
If you opt for the decadent dressing, drain your soaked cashews and blend them in a high-powered blender with half a cup of water to start. Blend until silky smooth, adding small amounts of water as needed to get the perfect consistency. Then add nutritional yeast, smoked paprika, salt, and pepper, blending again until everything combines into a creamy, dreamy sauce that will elevate the entire dish.
Step 4: Assemble Your Loaded Vegan Mashed Potato Bowl with Roasted Vegetables and Cashew Cream Recipe
Time to build your bowl! Start with a generous scoop of the creamy mashed potatoes, then top it with a colorful mound of the roasted vegetables. Drizzle your homemade cashew cream or gravy right on top, then finish with a sprinkle of fresh parsley and a pinch of crushed red pepper flakes if you enjoy a little flair. Each bite brings creamy, sweet, smoky, and savory notes that make this bowl absolutely unforgettable.
How to Serve Loaded Vegan Mashed Potato Bowl with Roasted Vegetables and Cashew Cream Recipe
Garnishes
Fresh parsley and crushed red pepper flakes are my go-to garnishes for adding a fresh herbal punch and a subtle spicy bite to the bowl. You can also try a sprinkle of toasted pumpkin seeds or hemp seeds for an extra nutty crunch, or a dash of smoked paprika directly on top for smoky warmth that ties the flavors together.
Side Dishes
This loaded bowl is hearty enough to be a full meal, but if you want to serve it alongside something, consider a crisp green salad with a tangy vinaigrette to contrast the richness, or some crusty whole-grain bread perfect for scooping up any leftover cashew cream. A refreshing cucumber and tomato salad would add a bright, juicy counterpoint as well.
Creative Ways to Present
Instead of a single big bowl, try serving the mash and veggies in individual mini bowls for a personal touch at dinner parties, or layer the veggies and cashew cream like a parfait to highlight the colors. Using a hollowed-out pumpkin or squash as a bowl during fall adds an extra wow factor and naturally keeps the dish warm longer.
Make Ahead and Storage
Storing Leftovers
Your Loaded Vegan Mashed Potato Bowl with Roasted Vegetables and Cashew Cream Recipe keeps beautifully in the fridge for up to 3 days. Store the mashed potatoes, roasted veggies, and cashew cream separately in airtight containers to keep the textures fresh and prevent the cream from soaking into everything prematurely.
Freezing
While mashed potatoes and roasted veggies freeze well, the cashew cream is best made fresh as freezing can alter its texture slightly. You can freeze the mash and veggies in separate freezer-safe containers for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat the mashed potatoes gently on the stove or microwave, adding a splash of plant-based milk if they feel dry. Roast the veggies in an oven or toaster oven to refresh their roastiness and crispness. Warm the cashew cream slightly in a blender or microwave, stirring often to keep it smooth.
FAQs
Can I use other types of potatoes for the mash?
Absolutely! While russet potatoes give a fluffy texture, you can opt for Yukon Gold for creamier, buttery mash or red potatoes for a firmer texture. Just adjust cooking times accordingly.
Is soaking cashews necessary for the cashew cream?
Soaking cashews softens them, making it easier to blend a creamy, smooth sauce. If you short on time, try soaking in very hot water for 10 minutes to speed things up.
Can I roast the vegetables ahead of time?
Yes, roasting veggies a day ahead works great. Just reheat them in the oven before assembly to revive their natural sweetness and texture.
What if I don’t have nutritional yeast for the cashew cream?
You can omit it, but it adds that signature cheesy, umami flavor. As a substitute, a little miso paste or a splash of soy sauce can provide some of that savoriness.
Is this recipe suitable for gluten-free diets?
Definitely! All the primary ingredients are naturally gluten-free, making it a cozy, allergy-friendly meal option.
Final Thoughts
This Loaded Vegan Mashed Potato Bowl with Roasted Vegetables and Cashew Cream Recipe is the ultimate comfort food for anyone craving a satisfying and wholesome plant-based meal. Every step, from roasting vibrant vegetables to whipping up velvety mashed potatoes and rich cashew cream, invites you to slow down and savor simple goodness. I invite you to try this recipe and watch it become your go-to bowl for chilly evenings, weeknight dinners, or whenever you need a little extra love on your plate.
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Loaded Vegan Mashed Potato Bowl with Roasted Vegetables and Cashew Cream Recipe
This Loaded Mashed Potato Bowl features creamy vegan garlic mashed potatoes topped with a medley of roasted vegetables and a luscious, optional cashew cream sauce. The dish is cozy, comforting, and packed with nutrition, making it a perfect main course that is both hearty and plant-based.
- Total Time: 1 hour
- Yield: 4 to 6 servings
Ingredients
For the Toppings:
- 2 carrots, sliced
- 1 medium sweet potato, diced
- 2 cups of broccoli florets
- 2 zucchinis, halved lengthwise and sliced
- 1 red or green bell pepper, diced
- 1 tablespoon of garlic powder
- Salt and pepper to taste
- 1 tablespoon of olive oil
- ¼ cup of fresh parsley, chopped
- Crushed red pepper flakes, for garnish
For the Mashed Potatoes:
- 2 pounds of russet potatoes, washed and cut into 1-inch cubes
- 5 whole garlic cloves, peeled
- 1 cup of plain, unsweetened plant-based milk
- ½ cup of vegan butter
- Salt and pepper to taste
For the Optional Dressing:
- 1 cup of raw cashews, soaked in water for 20 minutes
- ½ to 1 cup of water
- 2 tablespoons of nutritional yeast
- ¼ teaspoon of smoked paprika
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees F (200 degrees C) to get ready for roasting the vegetables.
- Prepare and Roast Vegetables: In a large bowl, combine sliced carrots, diced sweet potato, broccoli florets, sliced zucchini, diced bell pepper, garlic powder, salt, and pepper. Drizzle with olive oil and toss well to coat. Spread the vegetables evenly on a baking sheet lined with parchment paper. Bake for 30 to 40 minutes, or until the sweet potatoes are tender and the vegetables are roasted to your liking.
- Cook the Potatoes and Garlic: While the vegetables roast, place the cubed potatoes and whole garlic cloves in a large pot. Cover with water fully submerging the potatoes and garlic. Bring to a boil over medium-high heat and cook for about 25 minutes, or until potatoes are fully tender when pierced with a fork.
- Drain and Mash Potatoes: Drain the cooked potatoes and garlic well using a colander. Return them to the pot, add the plant-based milk, vegan butter, salt, and pepper. Using a potato masher or sturdy fork, mash the mixture until smooth and creamy to your preferred consistency. Set aside.
- Make the Optional Cashew Dressing: Drain and rinse the soaked cashews. Transfer them to a high-powered blender and add ½ cup water. Blend until smooth, adding more water incrementally if the sauce is too thick. Add nutritional yeast, smoked paprika, salt, and pepper, and blend again until fully combined. Set aside.
- Assemble the Bowl: Spoon the creamy mashed potatoes into bowls, top with the roasted vegetables, and drizzle generously with the cashew cream if using. Garnish with chopped fresh parsley and crushed red pepper flakes for an extra kick.
- Serve: Serve the loaded mashed potato bowls hot for a comforting and satisfying meal.
Notes
- Soaking the cashews for at least 20 minutes is essential for a creamy dressing; for best results, soak for several hours or overnight if possible.
- Feel free to customize the roasted vegetables based on seasonal availability or preference.
- This recipe is naturally vegan and can be made gluten-free by ensuring all ingredients are certified gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- If you prefer a thinner cashew dressing, add water gradually until desired consistency is reached.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
