BBQ Lentil Mashed Potato Bowls

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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

Stephanie McKercher, RDN

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

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course entree

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

Servings 2

Ingredients

  

1x2x3x

• 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!

Did you make this recipe?Tag @GratefulGrazer and #GratefulGrazer!

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