Veggie Loaded Mashed Potato Bowl

35 min · Serves 2

Based on a recipe from Created by Potatoes USA, a member of the MyPlate National Strategic Partnership Program, via USDA MyPlate Kitchen

What goes in

• 1Russet potato
• 59.1 mlGreek yogurt
• 29.6 mlolive oil
• 2½ mlgranulated garlic
• 1.2 mlsalt
• 2½ mlpepper
• ½ canchickpeas, drained and rinsed
• 9.9 mlcurry powder
• 1 cupbroccoli florets
• 9.9 mlpaprika
• ½English cucumber
• ½tomato
• 29.6 mlfeta cheese (optional)
• fresh parsley (optional)
• ¼lemon, in wedges (optional)

How to cook it

1. Scrub the potato clean, cut it into 2-inch chunks, and place them in a small saucepan.
2. Cover with cold water, bring to a boil over high heat, then lower the heat to a simmer and cook for 15 to 20 minutes until fork-tender.
3. Drain the cooked potatoes thoroughly, then place the dry pan back over the heat for about 30 seconds to cook off any remaining moisture.
4. Toss the chickpeas with 1 tablespoon of olive oil and the curry powder, spread them evenly on an air fryer tray, and cook at 400 °F for 10 minutes until crisp.
5. Toss the broccoli florets with 1 tablespoon of olive oil and the paprika, then air-fry at 400 °F for 10 minutes (cooking alongside the chickpeas if space allows).
6. Toss the diced cucumber and tomato together in a small bowl.
7. Add the Greek yogurt, granulated garlic, salt, pepper, and remaining olive oil to the warm potatoes, then mash lightly with a masher or whisk just until combined.
8. Spoon the mashed potatoes into serving bowls, arrange the crispy chickpeas, roasted broccoli, and cucumber-tomato salad over the top, and finish with feta, chopped parsley, or a lemon wedge if desired.

More Kubbord recipes