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Vegan Chickpea + Broccoli Mashed Potato Bowl
5 from 4 votes

Vegan Chickpea + Broccoli Mashed Potato Bowl

This Vegan Chickpea + Broccoli Mashed Potato Bowl is the perfect easy weekday meal or perhaps something simple for a laid-back weekend. Based with creamy mashed potatoes and topped with a spicy BBQ Sriracha Chickpea and Broccoli combination. Completely dairy-free and vegan.

Course: Main Course
Keyword broccoli, chickpea, dairy-free, dinner, easy, mashed potatoes, spicy, sweet, vegan
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 2 bowls
Creator Shanika | Orchids + Sweet Tea


For Mashed Potatoes:

  • 2 lbs baby red potatoes, peeled + diced
  • 2-3 Tbsps vegan butter
  • 1/2 cup vegan mozzarella cheese (I used the Daiya brand)

For Chickpeas + Broccoli:

  • 2 cups chopped broccoli heads
  • 1 Tbsp grapeseed oil
  • 1 garlic clove, minced
  • 1 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • dried parsley, garnish
  • 1 cup Vegan BBQ sauce, homemade or store-bought (See Notes for Recipe)
  • 2-3 Tbsps Sriracha sauce
  • 1 Tbsp agave


For Mashed Potatoes:

  1. Bring a large pot of water to a boil and add peeled + diced potatoes to the boiling water. Cook for about 30 minutes or until potatoes are tender. **See Notes for Slow Cooker + No-Boil options**.

  2. Once fully cooked through, drain potatoes from water and add them to a large bowl, mashing them with a stainless steel potato masher (or fork) until fully broken down. **I also find it easier to add potatoes to the bowl of an electric mixer, which does wonders!**

  3. Once mashed, add vegan butter and cheese, stirring them in until fully melted and potatoes become creamy. Set aside.

For Chickpeas + Broccoli:

  1. In a medium pot, bring water to a boil and add in chopped broccoli heads. Allow broccoli to cook for 3-4 minutes (al dente) before draining them and adding them directly in iced cold water (to further stop the cooking process).

  2. Heat grapeseed oil in a medium skillet on medium-high heat. When the oil is heated, add garlic cloves and sauté for 1-2 minutes. Add chickpeas and seasonings, stirring until well combined.

  3. After 5 minutes, add BBQ sauce, Sriracha sauce, and agave, stirring until fully coated. Next, add broccoli and cover skillet with a cover, reducing the heat to low so that it slowly simmers for 5 minutes. Stir once or twice (to avoid broccoli heads from breaking) and remove from heat.

  4. To assemble, spoon mashed potatoes in your favorite bowl and top with chickpeas and broccoli. Garnish with dried parsley and red pepper flakes, if desired. Wallah.

  5. Bon Appetit.

Tips | Notes:

HOMEMADE BBQ SAUCE: 15 oz. can of tomato sauce, 3/4 cups water, 1/4 cup balsamic vinegar, 2 tsps ground mustard, 1/3 cup agave syrup, 2 Tbsps pure maple syrup, 1 tsp sea salt, 1 tsp onion powder, 1 Tbsp red pepper flakes, and 1 tsp smoked paprika.

NO-BOIL MASHED POTATOES: To cook them alternatively without boiling---place red potatoes on a baking sheet (lined with parchment paper) and lightly dress them with grapeseed oil. Bake in a 400 degree Fahrenheit oven for 25-30 minutes, until tender and knife goes through each potato smoothly. Once done, remove from oven and continue recipe.

SLOW COOKER OPTION: To make Mashed Potatoes: Just place the peeled + diced potatoes, veggie broth, and garlic powder (about 1 tsp; optional) into your slow cooker. Cook on high 3-4 hours or low 6-7 hours, stirring every hour or so or until tender. Then using a hand masher, mash potatoes until smooth and then stir in vegan butter and vegan mozzarella cheese; To make Chickpea: Simply follow recipe directions while using it in your slow cooker. **NOTE: Be sure to cook broccoli separately and not in the slow cooker to avoid it from being mushy or overcooked.**

STORAGE: Leftovers can be kept in an air-tight container in the refrigerator for 3-4 days. Re-heat when ready to serve.