Vegan Loaded Mashed Potato Bowls
This vegan recipe features pre-made creamy garlic mashed red potatoes as a base, topped with sautéed baby carrots, mushrooms, and fresh spinach. It's a wholesome, flavorful, and easy-to-assemble bowl, perfect for a quick and nutritious lunch or dinner. The dish highlights fresh vegetables combined with a rich potato foundation.
Equipment
- 1 Large Skillet
- 1 Cutting Board
- 1 Chef's knife
- 1 Spatula or wooden spoon
- 4 Serving bowls
Ingredients
Main
- 1/4 recipe Creamy Garlic Mashed Red Potatoes made in advance
- 1 Tbsp avocado oil
- 1 cup baby carrots
- 2 cups mushrooms
- 2 cups spinach
Instructions
- Prepare the baby carrots by washing them. Slice mushrooms and wash spinach.
- Heat avocado oil in a large skillet over medium-high heat.
- Add baby carrots to the hot skillet and sauté for 3-5 minutes until slightly tender-crisp.
- Add sliced mushrooms to the skillet with the carrots and continue to sauté for another 5-7 minutes, until mushrooms are browned and their liquid has evaporated.
- Stir in the fresh spinach and cook just until wilted, about 1-2 minutes.
- Season the sautéed vegetables with a pinch of salt and freshly ground black pepper to taste.
- Gently reheat the prepared Creamy Garlic Mashed Red Potatoes in a separate pot or microwave until warmed through, if not already warm.
- Divide the warm mashed potatoes among four serving bowls.
- Top each bowl of mashed potatoes generously with the sautéed carrot, mushroom, and spinach mixture.
- Serve immediately and enjoy.
Notes
For optimal flavor, ensure your skillet is hot before adding the avocado oil. Sauté the carrots first to develop some sweetness, then add mushrooms and cook until golden brown, allowing their moisture to evaporate for better texture. Introduce spinach last, wilting it just until tender to retain its vibrant color and nutrients. Don't overcrowd the pan; cook in batches if necessary. Season the vegetables lightly with salt and freshly ground black pepper to complement the existing flavors of the mashed potatoes. Consider adding a squeeze of lemon juice at the end for brightness or a sprinkle of nutritional yeast for a cheesy umami kick.