• 1/2 cup dehydrated potato flakes
  • 1 cup chicken stock or water
  • 3 tablespoons olive oil, divided
  • 1 teaspoon minced garlic
  • Salt and pepper to taste
  • 1/2 cup broccoli crown pieces
  • 1/2 cup cauliflower crown pieces
  • 1/2 cup cherry tomatoes
  • 1/4 cup black beans, rinsed
  • 1 clove garlic, minced 

Optional Ingredients for sauce

  • 1/4 cup plain Greek yogurt
  • 1 tablespoon Harissa chili paste or to taste

Directions for Mashed Potatoes

  1. Bring chicken stock or water to a boil.
  2. Remove from heat and add potato
  3. Stir until desired thickness or follow box instructions.
  4. Microwave 2 tablespoons olive oil with 1 teaspoon garlic and add to mashed potatoes, season to taste with salt and pepper.
  5. Set aside.

Directions for Toppings

  1. Combine all the vegetables, black beans, 1 clove minced garlic.
  2. Salt and pepper to taste.
  3. Roast in oven at 425 degrees for 10 minutes or microwave until warm and

Directions For Optional Sauce

  • Combine yogurt and chili paste, mix thoroughly.

Directions for assembly

  1. Place one-half of the mashed potatoes in each of two bowls
  2. Top each with one-half of the vegetable mixture
  3. Serve as is or top with optional sauce.
Makes two servings