BBQ Lentil Mashed Potato Bowls

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. 😉

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BBQ Lentil Mashed Potato Bowls

Refuel after a tough workout with nourishing and plant-based BBQ Lentil Mashed Potato Bowls with zesty balsamic barbecue sauce.

5 from 1 vote

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Course: entree

Cuisine: dairy-free, plant-based, vegan, vegetarian

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 2

Author: Stephanie McKercher, RDN

Ingredients

• ▢ 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
• ▢ Broccoli:
• ▢ 2 cups broccoli florets about 3 broccoli stalks
• ▢ 2 teaspoons canola oil or cooking oil of choice
• ▢ salt and pepper to taste
• ▢ Sauce:
• ▢ 1 tablespoon balsamic vinegar
• ▢ 2 teaspoons smoked paprika
• ▢ 1 teaspoon toasted sesame oil
• ▢ ⅛ - ¼ teaspoon cayenne pepper optional

Instructions

• 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!

Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

What's your favorite way to get active - and what do you like to eat afterwards?