The BEST Loaded Mashed Potato Bowls
Creamy mashed potatoes topped with roasted veggies and a honey harissa yoghurt sauce.
Servings: 2 portions
Ingredients
For The Mashed Potato
- 2 roasting potatoes maris piper, king Edwards or russet
- 1 tablespoon butter
- 50ml milk
For The Toppings
- 1 aubergine, sliced into discs
- 10 plum tomatoes
- ½ broccoli head, chopped into florets
- 2 tablespoon corn kernels
- 1 spring onion, sliced
For The Sauce
- 2 tablespoon harissa paste
- 1 tbsp honey
- 2 tablespoon yoghurt
Instructions
- Place your chopped aubergine, plum tomatoes, and broccoli into your air fryer. Drizzle with oil and then air fry for 20 minutes at 180C.
- Meanwhile, chop up your potatoes and place them into a pan of cold water. Bring to the boil and then simmer for 5-10 minutes until soft.
- Drain and then add back into the pan. Add in your butter, milk, salt, and pepper for seasonings, then blend them with your hand blender until smooth. Keep warm util your vegetables are ready.
- While you’re waiting for your vegetables to be fully cooked, make your sauce by combining your harissa paste, honey, and yoghurt in a small bowl. Heat it up in the microwave if you’d like it hot when serving.
- Once your veggies are cooked, load up your bowls by layering in your mashed potato followed by your cooked veggie toppings, spring onion, and corn. Lastly, drizzle over your harissa honey sauce and enjoy!