Smashed Potato Bowls w/ Jalapeno, Broccoli, Black Beans and Chipotle Sour Cream

Potatoes are such a versatile ingredient, I love working with them. You can bake, roast, saute, scallop, twice bake, mash, smash and more! Today we’re making smashed potato bowls, smashed is a bit chunkier than mashed. However if you want to completely mash your potatoes for this recipe go for it! Either way is fantastic.

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We’re going to top the bowls with jalapenos and broccoli that has been roasted with garlic and olive oil. The black beans are going to simmer in a vegetable stock with some garlic, shallots and seasonings. To top it all off we’ll be making a vegan chipotle sour cream.

Smashed Potato Bowls w/ Jalapeno, Broccoli, Black Beans and Chipotle Sour Cream

Prep Time: 20 mins | Cook Time: 45 mins

These bowls are delicious and super filling. The smokiness of the roasted jalapeno and garlicky roasted broccoli really works well with the black beans and chipotle sour cream.

Number of servings: 2 (double the recipe for 4 servings)

Ingredients: 

Potatoes:

4 Large Russet Potatoes, peeled and quartered

1/2 cup almond milk (you can add more as needed)

2 tbsp vegan butter (I use Earth Balance)

1 tsp sea salt

1/4 tsp pepper

Roasted Veggies:

3 jalapenos whole

1 head of broccoli, cut into florets

1 clove of garlic, minced

1 tbsp olive oil

Black Beans:

1 can black beans 16 oz, drained and rinsed

1 shallot, minced

1-2 cloves of garlic, minced

1 tbsp olive oil

1/2 cup veggie stock

1 tsp chili powder

1 tsp cumin

1/2 tsp salt

1/4 tsp pepper

Chipotle Sour Cream:

1 cup raw cashews, soaked 4 hours – overnight

1/2 c. water

1 tbsp lemon juice

1 tsp apple cider vinegar

1 tbsp chipotle sauce, from can of chipotles

1/2 tsp sea salt

Preheat the oven to 400 degrees, while the oven is preheating bring a large pot of water to a boil for your potatoes. Peel and quarter the potatoes and place in your pot of water once it’s boiling and cook till tender, about 20-25 minutes.

For the roasted veggies, you’ll leave the jalapenos whole, throw those in a bowl with your chopped broccoli florets and toss with minced garlic and olive oil and coat well. Place veggies on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes. Once your veggies are done roasting take them out of the oven and let cool off a bit, take your jalapenos (wear gloves when handling) and and scrape off the skin and chop them.

While the potatoes are boiling and veggies are roasting get your beans going. Add a tablespoon of olive oil to a large frying pan and heat over medium heat. Once the pan is hot add minced shallot and garlic to pan and saute for 1 -2 minutes. Add black beans and season with chili powder, cumin, salt, and pepper, stir to combine. Next add your veggie stock and bring to a boil, once it boils bring it down to a simmer and cook for about 10-12 minutes. Remove from heat once done cooking.

Once your potatoes are done boiling place them in a large bowl with vegan butter, almond milk, salt and pepper and mash/smash the crap out of them.

For the chipotle sour cream add all your ingredients to a blender, and blend until creamy and smooth.

To assemble your bowls; add smashed potatoes, seasoned black beans, roasted garlicky jalapenos and broccoli and top with your chipotle sour cream. Yum!

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