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)
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
Instructions
- 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.
Notes
