Description
Spicy Potato Kale Bowls with a tangy Mustard Tahini Dressing offer a flavorful, nutritious meal featuring crispy roasted potatoes, vibrant kale, and a creamy, zesty dressing that brings the dish together perfectly. This easy-to-make recipe combines simple ingredients for a wholesome, satisfying bowl that’s perfect for lunch or dinner.
Ingredients
Scale
Roasted Vegetables
- 1 lb yellow potatoes, cut into bite-sized pieces
- 1/2 red onion, diced
- 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
Dressing
- 1/2 cup tahini
- 2 tbsp red wine vinegar
- 2 tbsp yellow mustard
- Lemon juice to taste (about juice of 1 lemon)
- 1 tsp oregano
- 1/2 tsp garlic salt
- Pepper to taste
- Water as needed to thin the dressing
Other
- 4 cups kale, chopped and stems removed
- 1/2 red onion, diced (remaining half for topping)
- 1 lemon, juiced (for massaging kale)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Combine the potato mixture: In a large bowl, toss the bite-sized yellow potatoes, half of the diced red onion, diced jalapeño, green bell pepper, olive oil, paprika, and chili powder. Season with salt and pepper to taste, making sure everything is evenly coated.
- Roast the vegetables: Spread the potato mixture evenly on the prepared baking sheet. Bake in the preheated oven for 20 minutes. After 20 minutes, carefully flip the vegetables to ensure even crisping and bake for an additional 10 to 20 minutes or until the potatoes are golden brown and crispy on the edges.
- Make the dressing: While the vegetables roast, prepare the mustard tahini dressing. In a bowl, whisk together tahini, red wine vinegar, yellow mustard, lemon juice, oregano, garlic salt, and pepper. Add water little by little to achieve a smooth, drizzle-able consistency. Adjust seasonings to your liking, then chill the dressing until ready to serve.
- Prepare the kale: Place chopped kale in a large bowl, add the juice of one lemon, and massage the kale with your hands for several minutes until it softens and becomes vibrant green. This helps the kale become tender and easier to digest.
- Assemble the bowls: In serving bowls, layer the massaged kale, sprinkle the remaining half of the diced red onion on top, and add the roasted potato and pepper mixture. Drizzle generously with the mustard tahini dressing and serve immediately for the best flavor and texture.
Notes
- For extra heat, leave the jalapeño seeds in or add more jalapeño according to your spice tolerance.
- You can substitute yellow potatoes with Yukon Gold or red potatoes for similar results.
- If you prefer a nuttier flavor, toast the tahini lightly before making the dressing.
- Massage the kale thoroughly to soften the tough leaves and improve digestibility.
- This dish is great for meal prep; store components separately and assemble when ready to eat to keep textures fresh.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
