Spicy Potato Kale Bowls with Mustard Tahini Dressing

These spicy potato kale bowls with mustard tahini dressing are the proper fall meal. crispy potatoes, red onion, marinated kale and a scrumptious creamy dressing. easy and healthy.

For a 2nd i idea that san diego turned into really going to have a “fall” this 12 months. it became september and it's far became within the 60s in the course of the day. i was carrying sweaters, lighting fixtures pumpkin candles…in fall heaven. but then the clouds parted and we were given hit with eighty degree weather once more. i understand…woe is me. but i was honestly taking part in that cool climate.

Nicely, at the least we are able to nonetheless pretend it's miles bloodless out via making some fall meals. the day before today, i shared the first soup recipe of the season – vegan enchilada soup. and these days we are whipping up one in all my favored go-to dinners. highly spiced potato kale bowls with mustard tahini dressing!

Ingredients

FOR THE POTATOES

• 1 lb yellow potatoes cut in 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

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
2. Combine the potatoes, 1/2 of the red onion, jalapeño, bell pepper, olive oil, paprika and chili powder in a bowl. Stir to coat evenly. Spread mixture out on the baking sheet and sprinkle with salt and pepper. Place in the oven and bake for 20 minutes. Remove from the oven and flip. Cook for an additional 10-20 minutes*, or until potatoes are crispy and veggies are soft.
3. While the potatoes are cooking, combine all of the dressing ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed. Add water until desired consistency is reached. Place in the fridge until ready to use.
4. After you make the dressing, place the kale in a large bowl and sprinkle with lemon juice. Massage for 30-60 seconds, or until the lemon juice is incorporated and the kale is soft. Place in the fridge until ready to use.
5. Remove the potatoes from the oven and sprinkle with additional salt, if needed.
6. Assemble bowls by layering kale, the remaining raw red onion and potatoes. Drizzle with dressing and serve

Recipe From : https://www.thissavoryvegan.com/spicy-potato-kale-bowls-with-mustard-tahini-dressing/