Loaded Potato Bowl | Vegan
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Vegan Loaded Potato Bowl | This delicious vegan loaded mashed potato bowl recipe incorporates a few of my favorite recipes like charred corn and jalapeños, a tangy and spicy chipotle lime sauce and microwave mashed potatoes. This is an easy bowl to put together with meal-prepped ingredients!

I love potatoes, they are super nutritionally dense and I love to eat them with a bunch of other ingredients.
This website is based on plant-based bowl recipes so obviously I have a fondness for eating a variety of different ingredients together, but this plant-based loaded potato bowl is one of my favorites!
This bowl starts with fluffy mashed potatoes (made in the microwave for ease!) and then features sweet and smoky charred corn, mellow charred jalapeños, seasoned black beans, and fresh cilantro, and ends with a sweet, smoky, and spicy cilantro lime sauce.
What are some vegan toppings for loaded potato bowls?
This recipe includes black beans, charred corn, and air-fried jalapeños as some vegan options for toppings. You could also add a vegan cheese product, vegan sour cream, green onions, mayo, sriracha hot sauce and any of your favorite vegetables.
What are the best potatoes for loaded potato bowls?
Russet potatoes and Yukon Gold potatoes are the best for mashing because they are high in starch and low in moisture so they get the fluffiest texture.
Red potatoes have less starch in them and make a creamier mashed potato.
You can also use sweet potatoes which are much sweeter and softer.
Ingredients
This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.
Substitutions
Instructions
Prep Tips
Once all of the individual recipes are made, this bowl comes together in a minute. This vegan dinner bowl is great for meal prep. The potatoes, corn, jalapeños, and sauce all last in the fridge for at least 4-5 days.
Make everything on a Sunday and eat vegan loaded potato bowls all week for lunch or dinner.
Once everything is made, put the bowl together. Add the potatoes to the bowl.
Add the black beans.
Add the charred corn.
Next add a jalapeño or two.
I like to add a few lemon wedges to squeeze over and a bunch of fresh cilantro
Spoon over some chipotle lime sauce and serve the bowl.
How to Serve
Serve this bowl for dinner or lunch by itself or with a side salad.
Tips for Making Loaded Potato Bowls
What to serve with Vegan Loaded Potato Bowls
This bowl is filling enough to serve on its own but if you’d like to have something on the side, a green side salad would add some extra nutrition. For fun sides, you could serve some breaded cauliflower or oyster mushrooms. Try tacos, a wrap, or a burger with this dinner bowl.
Storage
The individual recipes all keep in the fridge for at least 4-5 days.
Taking this bowl on the go? Pack everything together but keep the sauce on the side.
FAQ
Yes, sweet potatoes are a great substitute for Yukon Gold potatoes in loaded potato bowls. Steam or bake them, peel them, mash them and then use them as the base in this vegan dinner bowl.
Loaded Potato Bowl
Ingredients
Mashed Potatoes
- 1/2 lb Yukon Gold potatoes
- 2 tablespoons plant-based butter
- 1/4 cup plant milk
- salt and pepper - to taste
Black Beans
- 1/2 cup black beans - drained and rinsed
- 1/2 teaspoon olive oil
- pinch oregano
- salt and pepper - to taste
Charred Corn
- 1/2 cup frozen corn
- 1/2 tablespoon lime juice - or lemon juice
- salt and pepper - to taste
Charred Jalapeño
- 5 jalapeños
- 1 teaspoon olive oil
- salt and pepper - to taste
Chipotle Lime Sauce
- 1/2 cup vegan mayo
- 2 tablespoons lime juice
- 2 teaspoons chipotle pepper sauce
- 1/2 teaspoon maple syrup
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- salt and pepper - to taste
Instructions
Mashed Potatoes
- Poke holes in the potatoes and microwave for 5 minutes. Test for doness. A fork will slide into the thickest part of the potato easily. Bigger potatoes will need another 5 minutes.
- Peel and mash the potatoes with butter and plant milk. Season with salt and pepper.
Black Beans
- Add the oil, oregano, salt, and pepper to the beans and mix.
Charred Corn
- Add the corn to a skillet over medium heat. Cook for 5 minutes. Stir and cook another 5-6 minutes, stirring once or twice. Add lime juice, salt, and pepper and remove from heat.
Charred Jalapeño
- Drizzle jalapeño with olive oil and season with salt and pepper. Air fry at 350℉ for 10-12 minutes, flipping half way.
Chipotle Lime Sauce
- Mix all ingredients together in a mini blender.
Build the Bowl
- Smooth potatoes out over half to two-thirds of the bottom of the bowl. On the other side add the black beans and then the corn. Add a jalapeno. Scatter cilantro over top and drizzle over the sauce. Serve hot.
Video
Notes
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