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BBQ Lentil Mashed Potato Bowls

Main Dish

BBQ Lentil Mashed Potato Bowls

  • Ready Time: 30min
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  • Prep Time: 15min
    Cook Time: 15min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 2
    Prep Method: BakedBoiled
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Recipe by: Stephanie McKercher, RDN

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


  • 1½ 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


  • 2 cups broccoli florets (about 3 broccoli stalks)
  • 2 teaspoons canola oil (or cooking oil of choice)
  • Salt and pepper to taste


  • 1 Tablespoon balsamic vinegar
  • 2 teaspoons smoked paprika
  • 1 teaspoon toasted sesame oil
  • ⅛ - ¼ teaspoon cayenne pepper (optional)

Prep Time: 15min | Cook Time: 15min

  1. Preheat oven to 400ºF and prepare a baking sheet.
  2. Add potatoes to pot of boiling water and cook until fork-tender, about 15 minutes.
  3. In the meantime, toss broccoli with oil, salt, and pepper, and spread on baking sheet. Roast until broccoli is tender, 12-14 minutes.
  4. Next, prepare the sauce. Whisk together vinegar, paprika, sesame oil, and cayenne and set aside.
  5. Drain potatoes and add back to pot. Stir in garlic and milk and mash to desired texture (I like to leave some chunks).
  6. Assemble the bowls. Divide mashed potatoes between bowls, top with broccoli and lentils. Drizzle sauce over top and serve. Enjoy!




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