Loaded Mashed Potato Bowls
These loaded mashed potato bowls combine juicy chicken, colorful veggies and creamy mashed potatoes for a hearty comfort food dinner kids and adults alike will enjoy!
Servings: 2 servings
Calories: 747kcal
Ingredients
For the mashed potatoes
- 1 lb potatoes russet potatoes or Yukon gold, peeled, diced into cubes
- 2 tablespoon butter
- ¼ cup milk dairy or plant milk
- 1 teaspoon dried thyme
- ⅛ teaspoon salt + more for cooking
For the bowls
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 red bell pepper membrane and seeds removed, diced
- 2 baby corn
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- pinch salt
For the chicken
- 2 small chicken breasts sliced lengthways
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
For the tahini dressing
- 3 tablespoon tahini
- 3 tablespoon water
- 1 teaspoon maple syrup
- parsley to garnish
Instructions
- Preheat the oven to 360F / 180C and line a baking sheet with parchment paper.
- Scatter the cauliflower florets, broccoli florets, red bell pepper pieces and baby corn onto the baking sheet, drizzle with olive oil and sprinkle over the thyme and salt. Toss to coat the veggies. Roast for 20-25 minutes or until you have the level of browning you like.
- While the vegetables are roasting, add the cubed potatoes to a large pot and cover with water so there is a few inches of water above them. Add a good pinch of salt. Bring to a boil, then reduce the heat and cook at a light simmer for about 20 minutes. They should be soft and fork tender. Cook for a few more minutes, if required.
- Drain the potatoes in a colander and tip them back into the pot. Pour in the milk, and add the butter, thyme and salt. Use a potato masher to mash to the texture of mashed potatoes you like.
- Slice your chicken breasts into two pieces of an equal thickness, lengthways. Pat dry with paper towel. Sprinkle over salt, black pepper and garlic powder (you can also add herbs or spice, to preference). Heat the oil in your skillet and, once hot, cook the chicken breasts for 3-4 minutes each side. Check for an internal temperature of 165F using a meat thermometer at their deepest point.
- Shred the chicken using two forks or in a stand mixer with the appropriate attachment.
- Make the tahini dressing by combining tahini, water and maple syrup in a small bowl. Whisk or stir to a sauce consistency, adding more tahini to thicken and more water to thin, to preference.
- Spoon the mashed potatoes into your bowls, then top with the shredded chicken and roasted vegetables. Drizzle over the tahini sauce, if using, and scatter over some fresh parsley. Season with salt and black pepper, to taste preference.
Notes
- We are cooking the potatoes, chicken and vegetables at the same time, so I suggest to prep the ingredients just before you start cooking for less stress!
- Personally I keep the skin on the potatoes. If you prefer, you can peel the potatoes before boiling and mashing them.
- Tahini (sesame) should only be used if you know you tolerate well. As a swap, a herb oil could also be used.
- Nutritional information is auto-generated and should be understood to be an estimate.
- milks (whether dairy or plant milks) have different scores. Use the type that suits you best.
- garlic and tahini (sesame), which both score 1.
Nutrition
Calories: 747kcal | Carbohydrates: 61g | Protein: 37g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 106mg | Sodium: 434mg | Potassium: 1993mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2690IU | Vitamin C: 190mg | Calcium: 156mg | Iron: 5mg
