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
