Loaded Mashed Potato Bowls

loaded mashed potato bowl with toppings and a spoon

5 from 33 votes

These 30-minute Loaded Mashed Potato Bowls are the perfect gluten free weeknight dinner to satisfy your entire family, filled with fluffy mashed potatoes, black beans, sautéed red peppers and sour cream!

Course dinner

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 25

Servings servings

Calories 526kcal

Author Dalya Rubin

Equipment

1 medium-large pot
1 large skillet
1 potato masher
1 mixing spoon

Ingredients

2 medium Russet potatoes
2 medium Yukon Gold potatoes
2 teaspoon Kosher salt
2 tablespoon unsalted butter dairy or vegan
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon ground black pepper
½ cup vegetable broth
2 teaspoons extra virgin olive oil
1 red bell pepper sliced thin into strips (¼” strips)
1 15-ounce can black beans drained and rinsed
½ teaspoon chili powder
¼ cup sour cream dairy or vegan
2 scallions thinly sliced
2 tablespoons chopped cilantro or parsley
1 radish thinly sliced, optional as garnish

Instructions

Fill a medium pot with water and 2 teaspoons of salt. Bring to a boil over high heat.
Peel the 2 medium Russet potatoes & 2 medium Yukon Gold potatoes and chop into 4 pieces each. Carefully lower potatoes into the boiling water. Boil for 15-20 minutes or until fork tender.
Turn off the heat. Strain the water from the potatoes and place the potatoes back into the empty pot.
To the pot, add the 2 tbsp unsalted butter , 1 tsp kosher salt, 0.5 tsp garlic powder, 0.5 teaspoon onion powder, ¼ tsp ground black pepper and ½ cup vegetable broth. Use a potato masher to mash everything together until mostly smooth.
In a medium fry pan, add 1 teaspoons extra virgin olive oil, sliced 1 red bell pepper and 0.5 tsp kosher salt. Saute on medium-high heat for 6-8 minutes until lightly charred. Scoop veggies out of the pan and transfer to a bowl or plate.
Add remaining 1 teaspoons extra virgin olive oil to the pan, and add the drained/rinsed 1 15-ounce can black beans, 0.5 tsp kosher salt, 0.5 tsp garlic powder, 0.5 teaspoon onion powder, and ½ tsp chili powder. Cook for 3-5 minutes, on medium-low heat, stirring occasionally until warmed through.
Optional: Reheat the mashed potatoes if they are no longer warm over medium heat, and add 1-2 tablespoons more broth if needed to thin out the mixture. Mix all together.
Transfer the warm potato mixture to a large serving bowl or two individual bowls.
Top with a layer of sour cream, sauteed peppers, cooked black beans, scallions, and parsley or cilantro. Add radish as garnish if you desire too. Enjoy right away!

Notes

Meal prep - This recipe is excellent prepared in advance for meal prep for the week, lasting 4 days in the fridge.
Reheat - Reheat assembled bowl (without the sour cream) in the microwave for 2-3 minutes.
Red pepper substitutions - Swap the red pepper with any delicious vegetable you can sauté such as zucchini, broccoli or cauliflower.
Bulk it up - Sauté 2-3 kinds of vegetables to add more healthy vegetables to this recipe!

Nutrition