Spicy Potato Kale Bowls with Mustard Tahini Dressing

Why You’ll Love This Recipe

If you’re craving a satisfying, plant-based meal, this dish is an ideal choice. The crispy, roasted potatoes paired with a zesty mustard tahini dressing provide the perfect balance of rich and refreshing flavors. Plus, the kale is massaged with lemon juice, softening the texture while keeping its nutritional punch intact. This recipe is not only packed with nutrients but is also customizable to suit different tastes. Whether you enjoy a bit more heat with the jalapeño or want to skip the spice, this meal is adaptable to everyone’s preferences.

Ingredients

For the Potatoes

• 1 lb yellow potatoes cut into bite-sized pieces
• 1 red onion diced and separated
• 1 jalapeño diced
• 1 green bell pepper diced
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp chili powder
• Salt & pepper to taste

For the Dressing

• 1/2 cup tahini
• 2 tbsp red wine vinegar
• 2 tbsp yellow mustard
• Lemon juice to taste
• 1 tsp oregano
• 1/2 tsp garlic salt
• Pepper to taste
• Water as needed

For the Salad

• 4 cups kale chopped and stems removed
• 1 lemon juiced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.

2. In a large bowl, combine the potatoes, 1/2 of the red onion, jalapeño, bell pepper, olive oil, paprika, chili powder, salt, and pepper. Stir to coat evenly.

3. Spread the potato mixture out evenly on the prepared baking sheet. Place in the oven and bake for 20 minutes. After 20 minutes, remove the sheet and flip the potatoes to ensure even cooking. Return to the oven and bake for an additional 10-20 minutes, or until the potatoes are crispy and the veggies are soft.

4. While the potatoes are cooking, prepare the dressing. In a bowl, combine tahini, red wine vinegar, yellow mustard, lemon juice, oregano, garlic salt, and pepper. Stir until smooth. Add water as needed to achieve your desired consistency. Taste and adjust seasonings as needed. Place in the fridge to chill.

5. For the salad, place the chopped kale in a large bowl and drizzle with lemon juice. Massage the kale for 30-60 seconds to soften the leaves. This will help the kale absorb the lemon juice and become tender. Set the kale aside in the fridge until ready to assemble.

6. Once the potatoes are crispy, remove them from the oven. Sprinkle with additional salt, if desired.

7. To assemble, layer the massaged kale at the bottom of each bowl, followed by the roasted potatoes and veggies. Top with the remaining raw red onion and drizzle the mustard tahini dressing over the top. Serve and enjoy!

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

• Add protein: Add grilled chicken, chickpeas, or tofu for a protein-packed variation.

• Spice it up: Increase the heat by adding more jalapeño or using a hotter variety of chili.

• Make it creamy: For a creamier dressing, add more tahini or a spoonful of Greek yogurt to the mustard tahini dressing.

• Vegan version: This recipe is already vegan, but ensure that the mustard and tahini are certified vegan.

• Sweet potatoes: Swap out the yellow potatoes for sweet potatoes for a sweeter flavor.

Storage/Reheating

• Storage: Store any leftover bowls in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat the potatoes and veggies in a 375-degree oven for about 10 minutes or until warmed through. If the dressing has thickened, you can add a little water to loosen it up before serving.

FAQs

1. How do I store the leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

2. Can I use other types of potatoes?

Yes, feel free to swap yellow potatoes with russet or sweet potatoes for a different flavor profile.

3. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, making it perfect for anyone following a gluten-free diet.

4. Can I make this ahead of time?

Yes, you can prepare the potatoes and dressing ahead of time. Keep the potatoes in the fridge and reheat them when ready to serve. Massage the kale and store it separately in the fridge as well.

5. How can I make this recipe spicier?

If you want to add more spice, increase the amount of jalapeño or add some red pepper flakes to the dressing.

6. Can I use a different leafy green instead of kale?

Yes, you can substitute kale with spinach or arugula, though the texture and flavor will differ slightly.

7. Can I make the dressing without tahini?

If you’re allergic to sesame or don’t have tahini, you can make the dressing with plain yogurt or cashew butter instead.

8. How do I make the potatoes extra crispy?

To get extra crispy potatoes, make sure they’re spread in a single layer on the baking sheet and that they’re flipped halfway through cooking.

9. Is this recipe suitable for meal prep?

Yes, it’s perfect for meal prep. Just store the components separately to keep everything fresh.

10. How do I adjust the seasoning?

Taste the dressing and potato mixture as you go. Adjust salt, pepper, and spice levels to suit your preferences.

Conclusion

This Spicy Potato Kale Bowl with Mustard Tahini Dressing is a versatile and satisfying dish that brings warmth, crunch, and rich flavors. It’s easy to make, healthy, and offers endless customization options. Whether you enjoy it as a light lunch or a hearty dinner, this bowl is sure to satisfy all your cravings.