Spicy Potato Kale Bowls with Mustard Tahini Dressing
Course: Appetizers, SidesCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
40
minutesIngredients
- For Potatoes
1 lb. yellow potatoes, cut in bite-sized pieces
1 jalapeño, diced
1 green bell pepper, diced
1 red onion, diced and separated
1/2 tsp paprika
1/2 tsp chili powder
1 tbsp. olive oil
salt & pepper to taste
- For Dressing
1/2 cup tahini
2 tbsp. yellow mustard
2 tbsp. red wine vinegar
lemon juice to taste
1 tsp oregano
1/2 tsp garlic salt
pepper to taste
water as needed
- For Salad
4 cups kale, chopped and stems removed
1 lemon, juiced
Directions
- Preheat oven to 425 degrees F. Prepare a baking sheet lined with parchment paper.
- Add potatoes, 1/2 of red onion, jalapeño, bell pepper, olive oil, paprika and chili powder to a bowl. Mix to combine.
- Spread mixture out on baking sheet and sprinkle with salt and pepper. Bake for 20 minutes. Flip half way through and continue to cook for another 10-20 minutes, or until potatoes are crispy and veggies are soft.
- Whisk together all dressing ingredients in a bowl and stir to combine. Taste and adjust seasonings, as needed. Stir in water until desired consistency is reached. Chill in fridge until ready to serve.
- Place kale in a large bowl and sprinkle with lemon juice. Massage for 30-60 seconds, or until lemon juice is incorporated and kale is soft. Chill in fridge until ready to use.
- Remove potatoes from oven and sprinkle with additional salt, if needed.
- To assemble, add layers of kale, the remaining raw red onion and potatoes in serving bowls. Drizzle with dressing and serve.
- Enjoy!
