Saturday, October 22, 2011

Mexican-Style Potato Bowl

So I'm fairly confident you're familiar with the concept of a rice bowl.  You know, a bowl of rice topped with veggies and a tasty sauce?  Doesn't even have to be rice - could be quinoa, leafy greens, whatever.

Well I happen to passionately love rice bowls, since they're so easy and wholesome.  I've made many, many bowls in my day, and somehow forget to document most of them even though I eat them regularly, but at least I've made my love of bibimbap known.


This time around I had a ton of potatoes on hand, so I wanted to make a bowl with potatoes as the base instead using a grain.  Then I fantasized about the most epic baked potato toppings ever, and came up with this Mexican-Style Potato Bowl, complete with salsa (store-bought for convenience), yesterday's quick guacamole, and a ton of other goodies.

The results were great!  Mashed potatoes make a surprisingly good alternative to rice as a base in this spicy and highly flavorful bowl - and mashed potatoes scream comfort food way louder than brown rice, to me at least.  But don't worry brown rice, I still love you.

And, like so many of my favorite meals, this one can be whipped up in 30 minutes or less, depending on your kitchen speediness.  Woo hoo!


Mexican-Style Potato Bowl
Serves 4

Ingredients:

2 1/2 pounds uncooked potatoes (about 4 large)

1/2 cup unsweetened non-dairy milk
2 tablespoons vegan margarine
1 cup shredded romaine, packed
2 medium tomatoes, diced
1 batch of guacamole (from 2 avocados)
1/2 cup salsa, your favorite kind
1/4 cup sliced olives
1/4 cup scallions, chopped
2 tablespoons imitation bacon bits (many are vegan)


Directions:

1. Chop the potatoes and boil them in a medium pot until they're very tender, about 15 minutes depending on how small you chopped them.  Drain, return them to the pot, and mash with the non-dairy milk and margarine until relatively smooth.

2.  To build your bowl:  In addition to the pot of mashed potatoes, assemble all of the other ingredients on the table and serve family-style.  For a single serving, start by placing 1/4 of the mashed potatoes in a bowl, topped with 1/4 cup romaine and 1/4 of the chopped tomato.  Dress with 1/4 batch of guacamole and 2 - 4 tablespoons salsa, and then top with 1 tablespoon olives, 1 tablespoon scallions, and 1/2 tablespoon bacon bits.  Dig in and enjoy!

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Well MoFoers, we've made it this far and we've only got 9 days to go!  October has certainly flown by, hasn't it?  I happen to be really excited about the last days of MoFo because Halloween's right around the corner and I can't wait to see what you all come up with!  I've got a few ideas of my own, so I'm summoning just a little more MoFo magic to help them turn out well.

So without further ado, see you tomorrow with an Iron Chef Challenge recipe that actually worked! :)

5 comments:

  1. I don't make bowls nearly enough and I've never made one with mashed potato as the base, brilliant!

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  2. Man, bowls are my favorite, I'd probably eat them almost every day if I wasn't such a fan of making new stuff in my kitchen. :)

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  3. I have always wanted to try those really unhealthy mashed potato bowl things from KFC ... but this looks like a much healthier, and tastier option.

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  4. LOL Jolene, I didn't even know KFC had such a bowl!!

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