Description
Spicy Potato Kale Bowls with Mustard Tahini Dressing are a hearty, plant-based meal featuring crispy roasted potatoes, marinated kale, sautéed veggies, and a tangy mustard tahini dressing. Perfect for fall, this nutritious bowl is flavorful, filling, and easy to customize.
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
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine potatoes, half the red onion, jalapeño, bell pepper, olive oil, paprika, chili powder, salt, and pepper. Toss to coat.
- Spread mixture on prepared baking sheet. Bake for 20 minutes, then flip the potatoes. Continue baking for 10-20 minutes, until potatoes are crispy and veggies tender.
- While potatoes bake, prepare the dressing by combining tahini, red wine vinegar, mustard, lemon juice, oregano, garlic salt, and pepper. Stir until smooth. Add water to thin as needed. Chill in fridge.
- For the salad, massage kale with lemon juice for 30-60 seconds until softened. Set aside in fridge.
- Once potatoes are done, season with extra salt if desired.
- Assemble bowls: layer massaged kale, top with roasted potatoes and veggies, add remaining raw red onion, and drizzle with mustard tahini dressing.
- Serve immediately and enjoy.
Notes
- Add grilled chicken, chickpeas, or tofu for extra protein.
- Swap yellow potatoes with sweet potatoes for a sweeter flavor.
- For more heat, increase jalapeño or add red pepper flakes.
- Substitute kale with spinach or arugula for a different texture.
- For extra crispy potatoes, spread them in a single layer and flip halfway through cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
