Vegan Chickpea + Broccoli Mashed Potato Bowl

Vegan Chickpeas and Broccoli Mashed Potatoes on a plate.

5 from 6 votes

Vegan Chickpea + Broccoli Mashed Potato Bowl

Indulge in the goodness of our Vegan Chickpea + Broccoli Mashed Potato Buddha Bowl—an ideal choice for a nutritious lunch, a simple weeknight dinner, or meal prep sessions. Packed with essential nutrients, this bowl features a creamy, garlicky mashed potato base, crowned with perfectly seasoned roasted chickpeas + broccoli. Completely Dairy-free + Vegan.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Keyword: broccoli, cajun, chickpea, classic, creamy, dairy-free, dinner, easy, food, garlic, healthy, healthy bowl, homemade, indulge, lunch, mashed potatoes, plant-based, recipe, savory, sheet pan, spicy, sweet, vegan, veggies, weeknight meals

Servings: servings

Calories: 375kcal

Author: Shanika

Ingredients

Garlic Mashed Potatoes:

2 lbs. Yokun potatoes, peeled + diced (See Notes!)
2-3 Tbsps vegan butter
2 Tbsps Almond milk
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder

Roasted Chickpea + Broccoli:

1 (15 oz.) can chickpeas, drained + rinsed
2 medium broccoli heads, chopped in florets
1 tablespoon Extra Virgin Olive Oil (I use Primal Kitchen)
1 tablespoon cajun seasoning
1 teaspoon red pepper flakes
1 teaspoon sea salt
1 teaspoon black pepper
½ teaspoon ground cumin
1 teaspoon smoked paprika
1 tablespoon dried parsley
pinch of cayenne pepper

US Customary - Metric

Instructions

For Garlic Mashed Potatoes:

Preheat your oven to 400 degrees Fahrenheit.
Bring a large pot of water to a boil and add diced potatoes. Cook for about 30 minutes or so, until potatoes are soft + tender. NOTE: See Notes for Slow Cooker + No-Boil options.
In the meantime, prep your chickpea + broccoli.

For Roasted Chickpea + Broccoli:

Line a baking sheet with parchment paper. In a medium bowl, add chickpea, broccoli, and seasonings, stirring them together until well coated.
Add chickpea and broccoli to baking sheet and bake for 20-25 minutes, tossing them mid-way until golden brown and crisp.
Remove from oven and set aside.
Once fully cooked, drain potatoes and add them to a large bowl, mashing them with a stainless steel potato masher (or fork) until fully broken down. NOTE: I also find it easier to add potatoes to the bowl of an electric mixer, which does wonders!
Once mashed, add milk, and vegan butter, stirring them together until potatoes become smooth and creamy.

Assembly:

To assemble, spoon mashed potatoes in your favorite bowl(s) and top with roasted chickpeas and broccoli. Garnish with dried parsley and red pepper flakes, if desired. Wallah.
Bon Appetit!

Notes

STORAGE: Leftovers can be kept in an air-tight container in the refrigerator for 3-4 days. Re-heat when ready to serve.
POTATOES: Instead of Yokun potatoes, you can also use baby red potatoes or russet potatoes.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled + heated when ready to serve.
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 olive 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 (MASHED POTATOES): Just place the peeled + diced potatoes, veggie broth, and garlic powder 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 milk.

Nutrition