Vegan Burrito Bowls
Make delicious vegan burrito bowls in just 30 minutes! This healthy plant-based recipe features seasoned potatoes and simple ingredients for a satisfying meal.
Equipment
- large pot
- colander
- potato ricer
- potato masher
- wooden spoon
- rubber spatula
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
- 2 pounds russet potatoes peeled and cut into 1-inch chunks
- 1/2 cup whole milk warmed
- 1/4 cup unsalted butter at room temperature
- 3/4 tsp salt
- 1/4 tsp black pepper freshly ground
Instructions
- Place the potato chunks in a large pot and cover with cold water by 1 inch. Bring the water to a boil over high heat.
- Once boiling, reduce the heat to maintain a simmer and cook for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
- Drain the potatoes thoroughly in a colander and return them to the warm pot. Let them sit for 1-2 minutes to allow excess moisture to evaporate.
- Pass the hot potatoes through a potato ricer or food mill back into the pot for the smoothest texture. Alternatively, mash them in the pot with a potato masher until no large lumps remain.
- Add the warm milk, softened butter, salt, and pepper to the potatoes. Stir gently with a wooden spoon or rubber spatula until the ingredients are fully incorporated and the mashed potatoes are smooth and fluffy. Avoid overmixing.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.