By posting this recipe I am entering a recipe contest by Potatoes USA and am eligible to win prizes associated with this contest. I was not compensated for my time.
After a long day of hiking or skiing, there's nothing better than a hearty, nourishing Buddha bowl if you ask me. They're quick and easy to put together and don't require too much effort when it comes to adding a balance of nutrients from carbs, fat, and protein - along with a couple tall glasses of water to rehydrate, just what we need after a tough workout.These mashed potato bowls are a perfect example. Besides being the ultimate comfort food, mashed potatoes are also one of the best vegetables for post-workout refueling. Made up of complex carbohydrates for lots of energy and tons of electrolytes like potassium (more than a banana!) for rehydration, potatoes provide the nutrients we need to refuel and perform at our very best. But you know me, I had to take it up another (delicious) notch. Which is why I paired my mashers with roasted broccoli, red lentils, and a tangy balsamic vinegar barbecue-style sauce. Sure, this meal is high in healthy/complex carbohydrates and electrolytes, moderate in protein, and low in fat (just what our bodies crave after exercise) but I prefer to focus on the flavors - and the simplicity. Colorado can be intense and after battling the elements and the elevation all day, I just want to come home to something easy, comforting, and delicious - and I want it yesterday.
These bowls can be tossed together in about a half hour and they're also a great way to use up leftovers. You can also prepare each component ahead of time and just reheat it all in the microwave for a healthy meal in minutes!I suggest you get out there and do something active, even if its mostly just so you can come home to these comforting BBQ Buddha bowls. 😉
[clickToTweet tweet="Tough workout? Refuel with #plantbased BBQ Lentil Mashed Potato Bowls! #TheRecipeRedux" quote="Tough workout? Refuel with #plantbased BBQ Lentil Mashed Potato Bowls! #TheRecipeRedux"]
- 1 ½ cups cooked lentils I used red lentils
- Mashed Potatoes:
- 3 medium russet potatoes washed and chopped
- ½ cup unsweetened soy milk or milk of choice
- 3 cloves minced garlic
- salt and pepper to taste
- 2 cups broccoli florets about 3 broccoli stalks
- 2 teaspoons canola oil or cooking oil of choice
- salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon toasted sesame oil
- ⅛ - ¼ teaspoon cayenne pepper optional
Cook lentils if needed and set aside. Preheat oven to 400º F and prepare a baking sheet.
Add potatoes to pot of boiling water and cook until fork-tender, about 13-15 minutes.
In the meantime, toss broccoli with oil, salt, and pepper, and spread on baking sheet. Roast until broccoli is tender, about 12-14 minutes.
Next, prepare the sauce. Whisk together vinegar, paprika, sesame oil, and cayenne and set aside.
Drain potatoes and add back to pot. Stir in garlic and milk and mash to desired texture (I like to leave some chunks).
Assemble the bowls. Divide mashed potatoes between bowls, top with broccoli and lentils. Drizzle sauce over top and serve. Enjoy!