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.
I appreciate the originality of the creamy+crunchy topped by spicy. A lot of work but well received by my hard to please spouse. The potatoes alone are a worthy side dish.
Thank you so much! We truly appreciate you giving the recipe a try and we’re glad to hear that it was worth the effort!
I’ve been wanting to make this recipe for a while, and I finally got to making it because the potatoes were going to go bad if I didn’t use them quickly. Meanwhile, some of the other ingredients went bad and I was forced to substitute quite a bit. Cilantro, yes. Fresh parsley…bad. Oh, but I had dill and dried parsley so I did this thing that I do where I say “what else can I do” and I throw what I have into the recipe to make it work. This does not always work, but it did with this recipe. I doubled the recipe (to use the whole bag of potatoes) but only had one can of chickpeas so used a second can of pinto beans. I didn’t have Dijon mustard but used some Trader Joe’s Garlic Aioli Mustard. This recipe is so good that in the end, all the substitutions didn’t matter. It was amazing! My whole family made eye contact and smiled at the same time. The flavor profiles went together beautifully, and the end result left us all fat and happy. Thank you for creating something with such flexibility that I couldn’t ruin it. This will be a recipe to save!
OMG Thank you! What an amazing review, and a story I think we can all relate too. Thank you so much for giving the recipe a try!