• Mashed Potatoes: If you need to make mashed potatoes from scratch, head over to our creamy mashed potato recipe (link in notes below), which takes about 20 minutes to prepare. Otherwise, gently warm up pre-made mashed potatoes on the stovetop or in the microwave until heated through.
• Warm the Pinto Beans (and Corn): Drain and rinse your canned pinto beans. Then, heat a skillet over medium heat with a drizzle of olive oil. Add the pinto beans and cook for 3-4 minutes until heated through. You can also heat the corn this way too—it brings out a bit of extra sweetness and flavor.
• Heat the Brisket (for Brisket Bowl): If using brisket, warm it in a skillet over medium heat until thoroughly heated.
• Prepare the Vinaigrette or Salsa: Make our 10-minute Brazilian Vinaigrette (link in notes) or use a store-bought fresh salsa, draining excess liquid if needed.

Assemble the loaded potato bowl

• Add the Potato Base: Add a generous scoop of mashed potatoes to each bowl, about 1 cup to each bowl.
  4 cups mashed potatoes
• Option 1: Meatless Chimichurri Bowl: Divide out the cheddar cheese, pinto beans, corn, Brazilian vinaigrette (or salsa), avocado, and chimichurri sauce (or BBQ sauce) into each bowl. Then sprinkle with green onions or chives.
  1 cup canned pinto beans, ½ cup shredded cheddar cheese, 1 cup canned corn, 1 avocado, ¼ cup Chimichurri sauce, ½ cup fresh salsa
• Option 2: Hearty Brisket Bowl: To each bowl, add the brisket, pinto beans, Brazilian vinaigrette (or salsa), pickled jalapenos, fresh parsley, and green onions.
  ½ cup fresh salsa, 1 cup leftover brisket, ¼ cup pickled jalapenos, 2 tablespoon fresh parsley
• Serve and Enjoy: Your loaded potato bowl is ready to enjoy! Customize with extra toppings or enjoy as is.