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Vegan Loaded Potato Bowl

Recipe

Loaded Potato Bowl (vegan)

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

Prep
10 min
Cook
25 min
Total
35 min
Servings
1 people

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

Method

  1. 1Prepare the PotatoesWash 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.
  2. 2Make the SauceIn a bowl, combine coconut sour cream, garlic powder, mustard powder, salt, lime juice, and mango puree. Mix well and adjust seasoning to taste.
  3. 3Assemble the BowlLayer roasted potatoes, romaine lettuce, fresh basil, black beans, cucumber, tomato, avocado, and roasted onions in a bowl.
  4. 4Drizzle the SauceGenerously top the bowl with the creamy mango-coconut sauce.

Notes

  • Coconut

  • sour

  • cream

    Or cashew cream - 1 cup cashews blended with 1 cup water

Favorite actions for Loaded Potato Bowl (vegan)

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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.

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