Go Back
Email Link
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from 1 vote
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.
Course
entree
Cuisine
dairy-free, plant-based, vegan, vegetarian
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
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!