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.
But don’t worry—We’ve got you covered. Here are a few tried and true Vegan recipes that you can start with:
Spicy BBQ Lentil Quinoa Vegan Burgers
Spicy Jamaican Lentil + Quinoa Vegan Patties
Vegan Black Bean Tacos + Avocado Basil Mango Sauce
Roasted Plantain + BBQ Chickpea Vegan Bowl
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!
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 other option**.
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 Chickpeas + 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.
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.
Must-Haves:
For Mashed Potatoes:
- 2 lbs baby red potatoes, peeled + diced
- 2-3 Tbsps vegan butter
- 1/2 cup vegan mozarella 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:
-
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 other option**.
-
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 Chickpeas + 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 simmers 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.
FYI:
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.
FOR 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 mozarella 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.**
Vegan Chickpea + Broccoli Mashed Potato Bowl.
Jazz says
August 30, 2018 at 5:36 PMNothing like good mashed potatoes and this one looks delicious. Love the healthy twist!
Shanika | Orchids Sweet Tea says
August 31, 2018 at 2:18 AMYes, I love mashed potatoes too, Jazz! It’s a Southern thing! Haha! But I definitely wanted to keep it healthier for sure!
Mila Clarke Buckley says
August 30, 2018 at 5:43 PMI love everything about this bowl! Especially the “good for you” ingredients
Shanika | Orchids Sweet Tea says
August 31, 2018 at 2:19 AMThanks so much, Mila! Yes, I love eating my faves with a good healthy twist!
Immaculate Ruému says
August 31, 2018 at 4:12 PMI really do love mashed potatoes and this looks yummy!
Shanika | Orchids Sweet Tea says
September 3, 2018 at 3:09 PMThanks so much, Immaculate! I really love mashed potatoes also so this dish was perfect for me! Haha!
Jumpbeans says
February 8, 2019 at 11:51 PMI dont understand how the total time is 15 minutes but the very first instruction says boil potatoes for 30 minutes.
Shanika | Orchids + Sweet Tea says
February 8, 2019 at 11:54 PMHi! Thanks so much for pointing that out! Updated! Enjoy! 🙂
Bianca T. says
May 11, 2019 at 11:04 PMThis is soooooo delicious! Somehow the combo of bbq sauce & spices elevated these simple ingredients to a next-level experience! This is definitely going into our regular dinner rotation 🙂
Shanika | Orchids + Sweet Tea says
May 11, 2019 at 11:33 PMHi Bianca! I’m so glad that you enjoyed it! It definitely is a favorite in our house as well! I hope that you find some other great recipes to try! 🙂
Melinda Hays says
July 3, 2019 at 1:06 AMHas anyone tried the chickpea/broccoli combo in a crock pot? I need to make this for 25 people and that’s way too much time at the stove for me!
Shanika | Orchids + Sweet Tea says
July 3, 2019 at 1:20 AMHi Melinda! You can definitely cook the mashed potatoes in a crock pot to help reduce the craze of making such a large quantity! Just place the peeled + diced potatoes, veggie broth, garlic powder and (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 mozarella cheese. When it comes to the chickpea, you can definitely cook those in a slow cooker as well—just add the seasonings from the recipe. Just be sure to keep out the broccoli (cooked separately by lightly boiling them for 4-5 minutes) until the chickpeas are cooked so that you can just toss them in the sauce with the chickpeas. I hope that this helps!
Melinda Hays says
July 4, 2019 at 3:36 AMAwesome thank you!
Shanika | Orchids + Sweet Tea says
July 4, 2019 at 3:47 AMAnytime! Hope you enjoy!