This Mexican-inspired potato bowl hits the spot every single time! It’s quick and easy to make with lots of great flavors and textures. The potatoes are satiating, filling, and warm, and I’ve paired them with bright fresh veggies, creamy avocado, and a little spicy kick. This is my go-to meal when I don’t really feel like cooking. 😋 This recipe is vegan and gluten-free.
Potatoes are a staple for a reason, they are cheap and keep well year-round. They are one of my favorite vegetables to grow in the garden! Potatoes need little maintenance, work in most climates, and if stored properly can last the winter. They are also one of the most satiating foods on the planet and are full of starchy goodness and nutrients. Don’t be fooled by the humble potato, it’s a keeper.
The topping options for this potato bowl are endless. I like to use some fresh and crunchy ingredients like my homemade Pico De Gallo that have a little spice, as well as a lot of hot sauce. For a creamy component, I use vegan yogurt as ‘crema’ and half an avocado. For a pop of color and sour tangy flavor, I also added my Pickled Red Onions and they were perfect on top. What would you put on top? 🤔
Mexican Potato Bowl
- 2 hand-sized potatoes (per person)
- 1 tsp sea salt
- 1 quart water to boil
- pickled red onions
- vegan greek yogurt, unsweetened
- pico de gallo or salsa
- hot sauce
- fresh cilantro
- Bring a quart of water to boil with the sea salt then add the potatoes. Cook the potatoes on a low boil for 10 minutes or until tender.
- Drain the potatoes and add them to a serving bowl.
- Top with vegan yogurt as 'crema' and pico de gallo, pickled red onions, fresh cilantro, avocado, and a drizzle of hot sauce. Enjoy!
If you make this delicious bowl, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can check it out!
Subscribe to my YouTube channel for more recipes and to see my garden videos: Subscribe to Cultivator Kitchen. 🌿