Vegan Chickpea + Broccoli Mashed Potato Bowl

This Vegan Chickpea + Broccoli Mashed Potato Bowl is the perfect easy weekday meal or perhaps something simple for a laid-back weekend. Based with creamy mashed potatoes and topped with a spicy BBQ Sriracha Chickpea and Broccoli combination. Completely dairy-free and vegan.

So, of course I had to share one of my favorite vegan dishes with you! This mashed potato bowl is oh so delicious, trust me.

Lately, I’ve been asked for advice on keeping things interesting, especially when eating a plant-based or vegan diet. While I’m not a total Herbivore, my family and I make a commitment to eating most things that are Vegan.

To start, I’d recommend reading our latest article, How to Best Transition into a Plant-Based or Vegan Diet, which best explains how to keep your focus and continue on with eating healthy.

Secondly, my best advice for anyone is EXPERIMENT, EXPERIMENT, EXPERIMENT!

And yes, I had to type that in capital letters. Haha. Seriously, it’s so important to try different ingredients and even different ways to make your favorite ones.

Granted, you won’t always love everything that you try (I for one HATE dates and asparagus), however, you’ll definitely stumble upon other great substitutes or you’ll learn to mask the ones you hate with other favorites so that you don’t even notice that you’re eating it.

Overall, it’s just about trials + errors. That simple.

When it comes to using chickpea, I’m a super fan! Not only is a can of chickpea extremely convenient and inexpensive, but chickpeas are such a universal ingredient. I couldn’t tell you the amount of things that I’ve used chickpea in.

But don’t worry—We’ve got you covered.

Here are a few tried and true Vegan recipes that you can start with:

This Homemade Vegan Chickpea Quinoa Meatball Subs recipe is truly something special and is the perfect rendition of the traditional New York Marinara Sub. Loaded with savory, spicy and sweet flavors, these ‘meatball subs’ made from only veggies are moist, flavorful, and tender; wrapped in a toasted pretzel hot dog bun and topped with melted vegan mozzarella. 

This Vegan ‘Cheese’ Polenta + Kale Pesto + Roasted Chickpea will be ranked one of the best dishes eaten all year, believe me! It’s based with creamy polenta, followed by a tasty kale pesto sauce, and topped with roasted chickpeas that have been lightly dressed with buffalo sauce. This dish surely boasts of bold flavors that marry so well together for one great bowl of goodness. The perfect breakfast or dinner option.

This Healthy Loaded Kale Salad with Spicy Chickpeas recipe is truly a bowl full of goodness! It’s the perfect meal for any occasion and is made with whole, real ingredients. It comes fully loaded with roasted veggies, brown rice, quinoa, kale, and spicy chickpeas and tossed in your favorite vegan dressing. Vegan and Gluten-Free.

Health Benefits of Chickpea?

For those of you who aren’t aware, another name for Chickpeas are Garbanzo Beans. Despite the most recent craze, chickpeas have been around for thousand of years and originate from the Middle East.

Chickpeas have such a great texture and nutty flavor, which allows them to successfully pair well with a lot of other ingredients, especially in vegan and/or vegetarian recipes.

When it comes to the health benefits of Chickpea, here a few awesome reasons why you should probably add this simple ingredient to your diet more often:

• Packed with Nutrients + have a moderate amount of calories!
• Rich in Plant-Based Proteins!
• Support Blood Sugar Control.
• Full of Fiber + might aide digestion.
• May protect against Chronic Diseases (such as heart Disease, Cancer, Diabetes, etc.)
• May Help keep your appetite under control (Think about how protein + fiber helps to slow down digestion, therefore keeping you full longer!).

This Vegan Chickpea + Quinoa ‘Meatballs’ + Polenta recipe is truly something special. Loaded with savory, spicy and sweet flavors, these ‘meatballs’ made from veggies are moist, silky, and tender. This dish is the perfect meal for dinner for the family on any given day.

Of course, if you’re looking for Breakfast, Sweets, + Dinner ideas that are Vegan, you can simply find them in our Vegan Bites Archives. Have Fun!

What You’ll Love About This Recipe The Most?

Easy to make.

Super delicious.

Uses simple ingredients.

Fun meal for entire family.

Great option for kids.

Did I mention the burst of flavor? Haha.

Now let’s dig right into this recipe, shall we?

For Mashed Potatoes:

Bring a large pot of water to a boil and add peeled + diced potatoes to the boiling water. Cook for about 30 minutes or until potatoes are tender. **See Notes for Slow Cooker + No-Boil options**.

Once fully cooked through, drain potatoes from water and add them to a large bowl, mashing them with a stainless steel potato masher (or fork) until fully broken down. **I also find it easier to add potatoes to the bowl of an electric mixer, which does wonders!**

Once mashed, add vegan butter and cheese, stirring them in until fully melted and potatoes become creamy. Set aside.

For Chickpea + Broccoli:

In a medium pot, bring water to a boil and add in chopped broccoli heads. Allow broccoli to cook for 3-4 minutes (al dente) before draining them and adding them directly in iced cold water (to further stop the cooking process).

Heat grapeseed oil in a medium skillet on medium-high heat. When the oil is heated, add garlic cloves and sauté for 1-2 minutes. Add chickpeas and seasonings, stirring until well combined.

After 5 minutes, add BBQ sauce, Sriracha sauce, and agave, stirring until fully coated. Next, add broccoli and cover skillet with a cover, reducing the heat to low so that it slowly simmer for 5 minutes. Stir once or twice (to avoid broccoli heads from breaking) and remove from heat.

To assemble, spoon mashed potatoes in your favorite bowl and top with chickpeas and broccoli. Garnish with dried parsley and red pepper flakes, if desired. Wallah.

Bon Appetite.

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Vegan Chickpea + Broccoli Mashed Potato Bowl

This Vegan Chickpea + Broccoli Mashed Potato Bowl is the perfect easy weekday meal or perhaps something simple for a laid-back weekend. Based with creamy mashed potatoes and topped with a spicy BBQ Sriracha Chickpea and Broccoli combination. Completely dairy-free and vegan.

Course: Main Course

Keyword broccoli, chickpea, dairy-free, dinner, easy, mashed potatoes, spicy, sweet, vegan

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 2 bowls

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

For Mashed Potatoes:

• 2 lbs baby red potatoes, peeled + diced
• 2-3 Tbsps vegan butter
• 1/2 cup vegan mozzarella cheese (I used the Daiya brand)

For Chickpeas + Broccoli:

• 1 (15 oz.) can chickpeas, drained + rinsed
• 2 cups chopped broccoli heads
• 1 Tbsp grapeseed oil
• 1 garlic clove, minced
• 1 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1 tsp smoked paprika
• dried parsley, garnish
• 1 cup Vegan BBQ sauce, homemade or store-bought (See Notes for Recipe)
• 2-3 Tbsps Sriracha sauce
• 1 Tbsp agave

Instructions:

For Mashed Potatoes:

1. Bring a large pot of water to a boil and add peeled + diced potatoes to the boiling water. Cook for about 30 minutes or until potatoes are tender. **See Notes for Slow Cooker + No-Boil options**.

2. Once fully cooked through, drain potatoes from water and add them to a large bowl, mashing them with a stainless steel potato masher (or fork) until fully broken down. **I also find it easier to add potatoes to the bowl of an electric mixer, which does wonders!**

3. Once mashed, add vegan butter and cheese, stirring them in until fully melted and potatoes become creamy. Set aside.

For Chickpeas + Broccoli:

1. In a medium pot, bring water to a boil and add in chopped broccoli heads. Allow broccoli to cook for 3-4 minutes (al dente) before draining them and adding them directly in iced cold water (to further stop the cooking process).

2. Heat grapeseed oil in a medium skillet on medium-high heat. When the oil is heated, add garlic cloves and sauté for 1-2 minutes. Add chickpeas and seasonings, stirring until well combined.

3. After 5 minutes, add BBQ sauce, Sriracha sauce, and agave, stirring until fully coated. Next, add broccoli and cover skillet with a cover, reducing the heat to low so that it slowly simmers for 5 minutes. Stir once or twice (to avoid broccoli heads from breaking) and remove from heat.

4. To assemble, spoon mashed potatoes in your favorite bowl and top with chickpeas and broccoli. Garnish with dried parsley and red pepper flakes, if desired. Wallah.

5. Bon Appetit.

Tips | Notes:

HOMEMADE BBQ SAUCE: 15 oz. can of tomato sauce, 3/4 cups water, 1/4 cup balsamic vinegar, 2 tsps ground mustard, 1/3 cup agave syrup, 2 Tbsps pure maple syrup, 1 tsp sea salt, 1 tsp onion powder, 1 Tbsp red pepper flakes, and 1 tsp smoked paprika.

NO-BOIL MASHED POTATOES: To cook them alternatively without boiling---place red potatoes on a baking sheet (lined with parchment paper) and lightly dress them with grapeseed oil. Bake in a 400 degree Fahrenheit oven for 25-30 minutes, until tender and knife goes through each potato smoothly. Once done, remove from oven and continue recipe.

SLOW COOKER OPTION: To make Mashed Potatoes: Just place the peeled + diced potatoes, veggie broth, and garlic powder (about 1 tsp; optional) into your slow cooker. Cook on high 3-4 hours or low 6-7 hours, stirring every hour or so or until tender. Then using a hand masher, mash potatoes until smooth and then stir in vegan butter and vegan mozzarella cheese; To make Chickpea: Simply follow recipe directions while using it in your slow cooker. **NOTE: Be sure to cook broccoli separately and not in the slow cooker to avoid it from being mushy or overcooked.**

STORAGE: Leftovers can be kept in an air-tight container in the refrigerator for 3-4 days. Re-heat when ready to serve.

Vegan Chickpea + Broccoli Mashed Potato Bowl.