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!
Want to Save This Recipe?
Enter your email & we'll send it to your inbox. Plus you’ll get great new recipes from us every week.
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.
Jump to:
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:
Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
🥳 Get the Full Recipe
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.
I have made this dish twice! I love it and so does my husband who is not vegan. The second time I made it, I added sauteed arugula and layered it on top of the chickpea dip, then added the rest of the ingredients. I love the crunch of the potatoes and the zing of the chickpea dip! Thank you so much for this recipe.
Such a great idea! So glad you’re enjoying it!
0ne of the most flavorful dishes I have ever eaten in my life, and I’ve worked in high end restaurants for almost 20 years. I have made several of the recipes on this website and each time my mind is completely blown by the depth of flavor in each dish. Thank you from the bottom of my heart for this website! I tell everyone (including the guests in my restaurant) about the recipes I’ve found here, and of course tell them where to find out for themselves how delicious vegan food can be!
Wow, thank you so much for this comment Ashley. Thank means so much.
This was fabulous. My whole family enjoyed it. I just found your website yesterday and I will definitely be back. Thank you!
YAY! And welcome!
Love it! Thanks!
You’re welcome!
My eighteen year old daughter is a vegetarian that doesn’t like trying a lot of different things, and has never really liked potatoes (even when she was a child). I was skeptical that she would even be willing to try this dish; but, she said she would. Now, she wants me to fix it again! Highly recommend.
Love when this happens!
Absolutely fantastic! This dish explodes with flavor upon flavor upon flavor. This will be part of our regular rotation.
So happy that you love it!
My husband and I both loved this recipe. It’s full of flavor and crunch. I served it with corn on the cob and a salad.
great pairings!