Loaded Mashed Potato Bowls

loaded mashed potato bowl with toppings and a spoon

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!

5 from 33 votes

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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 tablespoon unsalted butter dairy or vegan
1 tablespoon plus ¾ teaspoon Kosher salt
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 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 butter, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, pepper and broth. Use a potato masher to mash everything together until mostly smooth.
In a medium fry pan, add olive oil, sliced peppers and ¼ teaspoon 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 teaspoon of oil to the pan, and add the black beans, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, 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!