This Smashed Potatoes Bowl is perfect enough for a weeknight meal or level-up enough to serve your fanciest guests. Layered between chimichurri sauce and a creamy chickpea dip you won’t be able to get enough!
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If you want to level up your meals without adding extra stress—start layering flavors and textures.
That’s exactly what this bowl does.
Crispy smashed potatoes, a bright and punchy chimichurri sauce, and a creamy chickpea dip all come together for a dish that’s bold, balanced, and deeply satisfying.
As a long-time vegan and parent, I’m always looking for ways to take simple ingredients and turn them into something that feels just a little extra—without needing a full day in the kitchen.
This bowl is easy enough for a weeknight but still impressive enough to serve for guests or a cozy weekend dinner. It’s herby, savory, creamy, and crunchy all at once—and totally customizable depending on what you’ve got on hand.
It’s perfect with crusty bread or spooned over rice, noodles, by itself….you name it, it doesn’t matter.
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Ingredients for this dish:
Gather your ingredients!
For the Smashed Potatoes
You’ll needed baby potatoes. You can use all yellow, all red, or those medley bags with the multi-color baby potatoes. You’ll also need olive oil, Italian seasoning, garlic powder, salt, and pepper.
Substitute: Technically, you can smash any type of potatoes, but you want creamy varieties and small size for the optimal crisp to flavor ratio.
For the Chimichurri
You will need fresh parsley and cilantro, garlic, olive oil, red wine vinegar, fresh lime, dried oregano, garlic powder, smoked paprika, salt and red pepper flakes.
Substitute: If you don’t like cilantro, you can use all parsley, and for the red wine vinegar you could sub with white wine vinegar.
For the Chickpea Dip
You’ll need chickpeas, dijon mustard, vegan mayo, lemon juice, salt, and black pepper.
Substitute: You could sub the chickpeas with great northern, butter beans, or cannellini beans.
Other Leveled-Up Vegan Dinner Ideas:
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Chimichurri Smashed Potatoes Dip with Creamy Dijon Chickpea Dip
Ingredients
Chimichurri Sauce
- 1 cup parsley, finely chopped (60g)
- ½ cup cilantro, finely chopped (30g)
- 2 cloves garlic, minced
- ⅓ cup olive oil (75g)
- ¼ cup red wine vinegar (60g) (sub with white wine vinegar)
- 1 lime, juiced
- 1 teaspoon dried oregano
- 1 teaspoon salt, more or less to taste
- ½ teaspoon red pepper flakes, more or less to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Smashed Potatoes
- 1.5 pounds baby potatoes (680g)
- 2 tablespoon olive oil
- 1 ½ teaspoons Italian seasoning
- 1 ½ teaspoons garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt + more for water
Chickpea Dip:
- 15 ounces canned chickpeas, drained and rinsed
- 3 tablespoons vegan mayo
- 2 tablespoons lemon juice
- 2 teaspoons dijon mustard
- ¼ teaspoon salt, more or less to taste
- ¼ teaspoon black pepper, more or less to taste
Instructions
- Preheat the oven to 425 °F (220˚C). Bring a large pot of water to a boil.
- For the chimichurri – While waiting for the water to boil, to a medium sized bowl, add together 1 cup parsley, ½ cup cilantro, 2 cloves garlic, ⅓ cup olive oil, ¼ cup red wine vinegar, juice of 1 lime, 1 teaspoon each dried oregano and salt, ½ teaspoon red pepper flakes, and ¼ teaspoon each garlic powder and smoked paprika. Whisk together well and set in fridge to marinate until rest of recipe is finished*.
- For the potatoes – Once the water is boiling, add 1 teaspoon of salt. Add your potatoes and let cook for 13–15 minutes, just until a fork can pierce through. Drain and then dry them with a kitchen towel once cool enough to touch.
- Place each one on a large baking tray (or 2, don’t overcrowd) 1” apart. Using something with a flat bottom (glass, measuring cup, etc) gently press each one down until it’s flattened. Drizzle 2 tablespoon of oil across, flipping to ensure both sides have oil. Sprinkle evenly across both sides the 1 ½ teaspoon each Italian seasoning and garlic powder, and ½ teaspoon each black pepper and salt.** Roast 30-35 minutes, turning once, until edges are deep golden and crispy.
- For the chickpea dip – Into a blender, add 1 can chickpeas, 3 tablespoon vegan mayo, 2 tablespoon lemon j juice, 2 teaspoon dijon mustard, ¼ teaspoon each salt and pepper. Blend until smooth, then taste, and add more salt, pepper, or lemon juice as desired.
- To serve – Place a generous amount of the chickpea dip in the bottom of a bowl, then add some of the smashed potatoes, and a generous amount of the chimichurri.
Notes
Video
Nutrition
Frequently Asked Questions
As long as you use a safe for you vegan mayo, there are no other Top 9 Allergen ingredients in this recipe.
Store each part separately and this dish is good for 5-7 days stored in air tight containers in the fridge.
Each part of the dish can be stored in freezer safe containers up to 3 months. Thaw completely before serving.
What great flavors! I fed my omnivore, meat loving in laws this and theyrejoiced!
That’s always a win in our book!
Even my picky vegan daughter likes it. The potatoes were so good, I will even be making them without the extras.
Love that!
Fantastic dish! I was initially unsure how the hot and cold elements would work together, but they blended beautifully. Every bite was a burst of flavor, an absolute party in my mouth. This one’s definitely earning a spot in my monthly rotation. Thanks again!
So glad you tried!
Absolutely delicious! Thank you for the great recipes 😋
You’re so welcome!
In my house, you have officially earned the title, “VEGAN THRILL MASTERS!” Each time that we look for a new idea or inspiration to elevate that vegan palet, in steps Make It Dairy-Free and the Nard Dog express with something exciting and delicious. You’ve done it again!!!!!
Thanks kids, you’re the best 🏆
Love this comment, thank you so much
Ok, this recipe is insanely delicious!
I made this for my sister and we ended up taking a photo of the plate and sending it to our kids who also love goood food. Amazing! Thank you!
OMG, love this comment. Thank you!
Another winner! I need to control carbs, so I subbed out the potatoes for roasted cauliflower and it still worked really well. The flavors are amazing!
Love that idea!