Roasted Veggie Bowls with Garlic Mashed Potatoes

What happens when you combine creamy garlic mashed potatoes, savory roasted veggies, and a rich vegan queso sauce? You create the ultimate bowl of healthy comfort food. This satisfying recipe starts with roasting Brussels sprouts, mushrooms, and shallots until they’re sweet and tender, then topping them with spicy-sweet slivered almonds. This winning combo would be incredible on its own, but to up the tastiness the veggie medley is spooned over a velvety potato mash and topped with a generous drizzle of plant-based queso sauce. Talk about decadence! These hearty bowls are ideal for whipping up on cold winter nights when you want a meal that tastes indulgent without the unhealthy ingredients.

For more veggie bowl recipes, check out these tasty ideas:

By Shelli McConnell,


  • 1 tablespoon pure maple syrup
  • ¼ teaspoon ground cumin
  • Pinch of cayenne pepper
  • ¼ cup sliced almonds
  • 8 oz. Brussels sprouts, trimmed and halved
  • 8 oz. whole button or cremini mushrooms, halved if large
  • 4 medium shallots, quartered
  • 1 tablespoon cider vinegar
  • 2 lb. russet potatoes, peeled and cut into 1-inch chunks
  • 4 cloves garlic
  • ⅓ cup unsweetened, unflavored plant-based milk
  • ¼ cup chopped fresh chives
  • Freshly ground black pepper, to taste
  • 1 cup Queso sauce, warmed


  • Preheat oven to 400°F. In a small skillet combine maple syrup, cumin, and cayenne pepper. Stir in almonds to coat. Cook over medium-low 4 minutes, stirring constantly. (Watch carefully, as the almonds can burn easily.) Spread almonds on parchment paper; let cool.
  • Line a large rimmed baking sheet with parchment paper. Spread Brussels sprouts, mushrooms, and shallots on baking sheet. Drizzle with vinegar. Roast 20 to 30 minutes or until tender and lightly browned.
  • Meanwhile, in a large saucepan combine potatoes and garlic. Add enough cold water to cover. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until very tender. Drain; return potatoes and garlic to pan. Mash to desired consistency. Stir in plant milk, chives, and black pepper.
  • Spoon mashed potatoes into bowls. Top with roasted vegetables. Drizzle with Queso sauce. Sprinkle with almonds and, if desired, additional chives.

Comments (2)

(5 from 2 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *


Incredible meal that is very easy to make. I condensed a few of the steps and had a plate ready in 30 minutes with minimal cleanup. Nutritious comfort food.


Great dinner! Easy prep and delicious. I halved this and the queso portions. I have leftover sauce which will easily be eaten soon. My shallots didn't cook enough so next time I will separate the wedges before roasting and maybe make more veggies. I didn't think it needed the almonds but my dining companion liked them on top. Thank you!

About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
See More from this Author

Free Download

Free 5-day meal plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.

Placeholder image

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.