Vegan Loaded Potato Bowl

This vegan loaded potato bowl is inspired by vegan junk food. I love seasoned potatoes with salad and sauce, so I made a healthier version that’s just as satisfying! It’s packed with roasted potatoes, fresh veggies, and a creamy mango-coconut sauce that brings it all together.

Perfect for meal prep, weeknight dinners, or when you’re craving loaded potatoes with a wholesome twist.

Ingredients

Potatoes

Why They’re Used: The hearty base of the bowl that’s filling and comforting.
Benefits: Great source of potassium, vitamin C, and fiber.
Substitute: Sweet potatoes for a slightly sweeter flavor and extra beta-carotene.

Cucumber

Why It’s Used: Adds freshness and crunch to the bowl.
Benefits: Hydrating and low in calories, rich in antioxidants.
Substitute: Zucchini or bell pepper for a similar crunchy texture.

Tomato

Why It’s Used: Adds a juicy, slightly tangy element.
Benefits: High in vitamin C and lycopene, promoting skin and heart health.
Substitute: Cherry tomatoes or roasted red peppers.

Black Beans

Why They’re Used: Boosts protein and fiber content.
Benefits: High in plant-based protein, iron, and folate.
Substitute: Kidney beans or chickpeas.

Romaine Lettuce

Why It’s Used: Adds lightness and crispiness.
Benefits: Rich in vitamin A and fiber.
Substitute: Spinach or kale for extra nutrients.

Roasted Onion

Why It’s Used: Adds a sweet and savory flavor.
Benefits: Contains antioxidants and supports immune health.
Substitute: Roasted garlic or caramelized shallots.

MORE HEALTHY SAVORY IDEAS

Loaded Potato Bowl (vegan)

The ultimate comfort food with a healthy twist - crispy roasted potatoes, fresh veggies, and a creamy mango-coconut sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 1 people

Course: Main Course

Ingredients Method Notes

Ingredients

4-5 potatoes
Chipotle powder (optional)
1 small cucumber
1 tomato
1/2 can black beans
avocado
romaine lettuce
fresh basil
roasted onion

Sauce

1 cup coconut sour cream (see notes)
1/3 cup mango puree
1 tsp lime / lemon juice
1/2 tsp Garlic powder
1/2 tsp mustard powder
Salt

Optional add-ins

Method

Wash and chop the potatoes into bite-sized pieces. Add chipotle powder or your favorite seasoning. Roast at 200°C (400°F) for 25-30 minutes, or until crispy and golden.
In a bowl, combine coconut sour cream, garlic powder, mustard powder, salt, lime juice, and mango puree. Mix well and adjust seasoning to taste.
Layer roasted potatoes, romaine lettuce, fresh basil, black beans, cucumber, tomato, avocado, and roasted onions in a bowl.
Generously top the bowl with the creamy mango-coconut sauce.