Potato Bowls

Potato bowls are an exciting way to use up leftovers and serve a frugal meal. Not only that, but potatoes are in season right now, so you’ll likely find some local and delicious beauties.

We’ve served potato bowls to friends, and we’ve enjoyed them a few times with just our own family. If you are sensitive to starches, go lighter on the potatoes and heavier on the toppings.

For a potato bowl (much like rice bowls), start with a base of potatoes. I usually boil chunks of potatoes in salty water until tender, then drain the water and coat the potato chunks with unrefined coconut oil (or butter). You may also start with hot-from-the-oven baked potatoes.

Then you gather all your leftovers, or specially prepared toppings. Here are some ideas:

• beef or chicken (with or without a sauce)
• leftover stew or chili
• cooked beans (with or without a sauce)
• raw cheese
• onions
• tomatoes
• olives
• cilantro
• sour cream (or sour cream from chevre)
• sauerkraut

It is important to have something “saucy” to make the whole dish moist and flavorful. If you don’t have anything saucy, here’s an idea. One day I had a bit of leftover ground beef. So I warmed it up in a few cups of water, which I seasoned with salt, pepper, garlic, cumin, nutritional yeast and dried parsley. Then I took 2 tablespoons of arrowroot powder and mixed that with 1/2 cup of additional water. I poured the arrowroot powder into the simmering meat mixture and while stirring, let it thicken as it just came to a boil. Then I turned off the heat; arrowroot powder shouldn’t be boiled. This became the saucy addition to our potato bowls that day.

When everything is ready, assemble the potato bowls by putting the potatoes in the bowl first. Sometimes I cook both red and yellow potatoes and we get some of each. Add some unrefined coconut oil (or butter) to the potato and mash it all up with a fork. Then add all the toppings you desire and enjoy!

Get your best soup or stew recipe ready for our Gallery of Soups coming up on Friday, October 23! This post is part of Pennywise Platter Thursday at The Nourishing Gourmet.