About the Recipe
Ingredients
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, for sauce:
1/4 cup plain Greek yogurt
1 tablespoon Harissa chili paste or to taste
Preparation
For mashed potatoes:
Bring chicken stock or water to a boil, remove from heat and add potato flakes. Stir until desired thickness or follow box instructions. Microwave 2 tablespoons olive oil with 1 teaspoon garlic and add to mashed potatoes, season to taste with salt and pepper. Set aside.
For toppings:
Combine all the vegetables, black beans, 1 clove minced garlic, and salt and pepper to taste. Roast in oven at 425 degrees for 10 minutes or microwave until warm and tender.
For optional sauce:
Combine yogurt and chili paste, mix thoroughly.
To assemble:
Place one half of the mashed potatoes in each of two bowls, then top each with one half of the vegetable mixture and serve as is or top with optional sauce.