Spicy Potato Kale Bowls with Mustard Tahini Dressing

Spicy Potato Kale Bowls with Mustard Tahini Dressing: A Flavorful, Nourishing Meal

If you’re looking for a vibrant, nutrient-packed meal with a spicy kick, these Spicy Potato Kale Bowls with Mustard Tahini Dressing are the perfect answer! Roasted yellow potatoes, crispy bell peppers, and spicy jalapeños are paired with tender massaged kale, all brought together with a creamy and tangy mustard tahini dressing. This plant-based dish is not only full of flavor but also incredibly satisfying. Whether for lunch or dinner, these bowls are a healthy and hearty choice.

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 tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon chili powder
• Salt and pepper, to taste

For the Dressing:

• ½ cup tahini
• 2 tablespoons yellow mustard
• Lemon juice, to taste
• 1 teaspoon oregano
• ½ teaspoon garlic salt
• Pepper, to taste
• Water, as needed

For the Salad:

• 4 cups kale, chopped and stems removed
• 1 lemon, juiced

Directions:

1. Roast the Potatoes:

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• In a bowl, combine the diced potatoes, half of the red onion, jalapeño, bell pepper, olive oil, paprika, and chili powder. Stir to evenly coat the vegetables.
• Spread the mixture out on the prepared baking sheet and season with salt and pepper.
• Bake for 20 minutes, remove from the oven, and flip the vegetables. Return to the oven and roast for an additional 10-20 minutes, or until the potatoes are crispy and the veggies are soft.

2. Prepare the Mustard Tahini Dressing:

• While the potatoes are roasting, combine the tahini, mustard, lemon juice, oregano, garlic salt, and pepper in a bowl.
• Stir the mixture until well combined, adjusting the seasoning as needed. Add water, a little at a time, until the desired consistency is reached.
• Refrigerate the dressing until ready to use.

3. Massage the Kale:

• Place the chopped kale in a large bowl and drizzle with lemon juice.
• Massage the kale with your hands for 30-60 seconds, or until the lemon juice is absorbed and the kale has softened.
• Refrigerate until ready to assemble the bowls.

4. Assemble the Bowls:

• Once the potatoes are done roasting, sprinkle with additional salt if desired.
• In serving bowls, layer the massaged kale, the remaining raw red onion, and the roasted potatoes.
• Drizzle generously with the mustard tahini dressing and serve immediately.

Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 30-40 minutes
• Total Time: 45-55 minutes
• Servings: 4 bowls
• Calories: 350 kcal per serving

Tips:

• Customize the heat: For a milder version, remove the seeds from the jalapeño or omit it entirely.
• Prep ahead: The roasted potatoes and dressing can be made in advance and stored in the refrigerator for easy meal prep.
• Kale options: If you’re not a fan of kale, feel free to swap it for spinach or mixed greens for a lighter base.

These Spicy Potato Kale Bowls are a nourishing, satisfying, and flavorful dish that’s sure to become a favorite. The combination of crispy roasted potatoes, fresh kale, and a tangy mustard tahini dressing brings a wonderful balance of textures and tastes. Whether you’re eating them fresh or meal prepping for the week, these bowls are a deliciously healthy option!

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