Description
Spicy potato kale bowls blend roasted potatoes and crisp kale with a zesty mustard tahini dressing for a nourishing meal. Mexican-inspired seasonings and creamy tahini elevate this plant-based bowl, offering you a delightful culinary adventure in one satisfying dish.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 grams) yellow potatoes, cut into bite-sized pieces
- 4 cups (120 grams) kale, chopped and stems removed
- ½ cup (120 milliliters) tahini
Vegetable Mix:
- 1 red onion, diced and separated
- 1 jalapeño, diced
- 1 green bell pepper, diced
Seasoning and Dressing Ingredients:
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon chili powder
- 2 tablespoons yellow mustard
- 1 teaspoon oregano
- ½ teaspoon garlic salt
- 1 lemon, juiced
- Salt, to taste
- Pepper, to taste
- Water, as needed
Instructions
- Preheat the oven to 425°F and prepare a parchment-lined baking sheet for maximum potato crispiness.
- Toss diced potatoes with chopped red onion, jalapeño, bell pepper, olive oil, paprika, and chili powder, ensuring each vegetable is evenly coated with the spice mixture.
- Distribute the vegetable medley across the baking sheet, creating a single layer to promote even roasting, and season with salt and pepper.
- Roast the vegetables for 20 minutes, then carefully flip and redistribute to encourage uniform browning and crispness.
- Continue roasting for an additional 10-20 minutes until potatoes develop a golden exterior and vegetables become tender.
- While potatoes roast, whisk together tahini, mustard, lemon juice, oregano, garlic salt, and pepper in a mixing bowl.
- Gradually incorporate water to achieve a smooth, pourable dressing consistency, adjusting seasoning as needed.
- Place chopped kale in a large bowl and drizzle with lemon juice, using hands to massage the leaves until they soften and become more tender.
- Allow kale to rest and absorb the citrus notes while potatoes finish roasting.
- Assemble bowls by layering massaged kale as a base, topping with remaining raw red onion and roasted potato mixture.
- Generously drizzle mustard tahini dressing over the assembled bowls and serve immediately to enjoy the optimal temperature and texture.
Notes
- Preheating the oven to 425°F ensures crispy, golden-brown potatoes with perfectly roasted vegetables.
- Massaging kale with lemon juice breaks down tough fibers, creating a softer, more palatable texture that enhances the overall dining experience.
- Mixing potatoes with spices like paprika and chili powder adds depth and warmth, transforming simple vegetables into a flavor-packed dish.
- Tahini dressing acts as a creamy, tangy complement that ties together the roasted vegetables and fresh kale with a Mediterranean-inspired touch.
- Cutting vegetables uniformly helps them cook evenly, preventing some pieces from burning while others remain undercooked.
- Refrigerating components like dressing and kale in advance allows flavors to meld and ingredients to chill, making meal assembly quick and convenient.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg