Veggie-Loaded Mashed Potato Bowl

Ingredients

• 1 adet orta boy patates · 119 kcal
• 4 yemek kaşığı süzme yoğurt · 52 kcal
• 2 yemek kaşığı zeytinyağı · 228 kcal
• 1/2 çay kaşığı sarımsak tozu · 2 kcal
• 1/4 çay kaşığı tuz
• 1/2 çay kaşığı karabiber
• 1/2 kutu konserve nohut (tuzsuz), süzülmüş ve yıkanmış · 178 kcal
• 2 çay kaşığı köri · 12 kcal
• 1 su bardağı brokoli çiçeği · 23 kcal
• 2 çay kaşığı toz kırmızı biber · 19 kcal
• 1/2 adet salatalık, küp doğranmış · 14 kcal
• 1/2 adet büyük boy domates, küp doğranmış · 22 kcal
• 2 yemek kaşığı beyaz peynir (isteğe bağlı) · 74 kcal
• taze maydanoz, kıyılmış (isteğe bağlı) · 2 kcal
• 1 dilim limon (isteğe bağlı) · 4 kcal

Method

1. Cut the potato into 2-inch pieces, place in a pot of cold water, bring to a boil, and simmer for 15-20 minutes until fork-tender. Drain and return to the warm pot for 30 seconds to dry completely.
2. Toss the chickpeas with 1 tablespoon of olive oil and curry powder. Toss the broccoli with the remaining 1 tablespoon of olive oil and paprika. Air-fry both at 400°F (200°C) for 10 minutes until crispy.
3. Mash the dried potatoes with Greek yogurt, granulated garlic, salt, and pepper until smooth but not overmixed.
4. Toss the diced cucumber and tomato together in a small bowl to make a quick salad.
5. Assemble the bowls by layering the creamy mashed potatoes at the bottom, then topping with the roasted chickpeas, smoky broccoli, and fresh cucumber-tomato salad. Garnish with feta, parsley, and a squeeze of lemon if desired.

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