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Mashed Mediterranean Bowl

With every forkful, you will experience the comforting creaminess of mashed potatoes mingling with the vibrant, zesty notes of a cucumber and tomato salad, the heartiness of spiced chickpeas, and the smoky allure of fire-roasted broccoli.
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Print Recipe
Total Time40 Mins
Prep Time10 Mins
Cook Time29 Mins
ServingsServes 2
Potato Type: Russet
Cuisine: Mediterranean
Prep Method: Boiled

Dish

Main Dish

Prep Time

10 Mins

Cook Time

29 Mins

Serving

Serves 2

Description

With every forkful, you will experience the comforting creaminess of mashed potatoes mingling with the vibrant, zesty notes of a cucumber and tomato salad, the heartiness of spiced chickpeas, and the smoky allure of fire-roasted broccoli.

Ingredients

  • 1 medium Russet potato, peeled, diced, and boiled (5.3 oz), option to leave skin on if preferred
  • 4 tbsp Greek yogurt
  • 2 tbsp olive oil
  • 1/2 tsp granulated garlic
  • 1/2 tsp salt and pepper, or to taste
  • 7.5 oz (half a can) of chickpeas, drained and rinsed
  • 2 tsp curry powder
  • 1 C broccoli florets
  • 2 tsp paprika
  • 1/2 of a whole English cucumber, diced
  • 1/2 large tomato, diced (1/2 C of cherry tomatoes sliced in half can be subbed)
  • 2 tbsp feta (optional)
  • fresh parsley, to garnish (optional)
  • Lemon wedge (optional)

Preparation

  1. Wash and scrub the potato with a vegetable brush. Peel the potato (or leave the skin on if preferred). Cut into 2-inch pieces and place in a small pot. Cover the diced potatoes with cold water. Place the pot on the stove and turn the heat to high. Once the water comes to a boil, reduce the heat to a simmer. Cook the potato until it is fork-tender but not falling apart, about 15-20 minutes. Remove from heat and drain the potatoes. Return the potatoes to the stove for about 30 seconds to ensure all the water is removed from the pan and the potatoes are dry.
  2. Remove the potatoes from the heat and add the Greek yogurt, olive oil, and granulated garlic. Mash the potatoes using a potato masher or a sturdy wire whisk. Do NOT over mix the potatoes, or they can become gluey. Adjust the seasoning with the salt and pepper.
  3. While the potatoes are boiling, roast the chickpeas and broccoli in the air fryer. Toss the chickpeas with 1 tbsp olive oil and the curry powder, lay them out on a baking tray in an even layer, and place in a 400 F air fryer for 10 minutes, until crispy. Toss the broccoli with 1 tbsp of olive oil and the paprika, and roast in an air fryer at 400 F for 10 minutes. This can be done simultaneously if your air fryer has the space for both.
  4. While everything is roasting, prepare the cucumber-tomato salad. Dice 1/2 of a large cucumber and 1 large tomato. Combine in a bowl and toss.
  5. To plate, add the mashed potatoes on the bottom, followed with the roasted chickpeas, broccoli, and cucumber tomato salad. Top with optional garnishes and enjoy!

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Nutrition Facts Per Serving

Calories

320

Fat

18g

Sodium

190mg

Cholesterol

10mg

Vitamin C

46.23mg

Carbohydrates

31g

Fiber

7g

Protein

11g

Potassium

780mg

Sugar

5g

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