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 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
For the Dressing
- 1/2 cup tahini
- 2 tbsp red vinegar
- 2 tbsp yellow mustard
- Lemon juice to taste
- 1 tsp oregano
- 1/2 tsp garlic salt
- Pepper to taste
- Water as needed to adjust consistency
For the Salad
- 4 cups kale, chopped and stems removed
- 1 lemon, juiced
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Potatoes and Veggies: In a large bowl, combine the yellow potatoes, half of the diced red onion, jalapeño, green bell pepper, olive oil, paprika, chili powder, salt, and pepper. Toss well to coat everything evenly with oil and spices.
- Roast Potatoes: Spread the potato and vegetable mixture in a single layer on the prepared baking sheet. Bake in the oven for 20 minutes. Remove the sheet, flip the potatoes and veggies to ensure even cooking, then return to the oven and bake for an additional 10 to 20 minutes until the potatoes are crispy on the outside and vegetables are tender.
- Make the Dressing: While the potatoes roast, whisk together tahini, red vinegar, yellow mustard, lemon juice, oregano, garlic salt, and pepper in a bowl. Add water a little at a time until you reach your preferred creamy consistency. Adjust seasoning as needed and refrigerate until ready to serve.
- Massage the Kale: Place chopped kale in a large bowl and sprinkle with fresh lemon juice. Massage the kale with your hands for 30 to 60 seconds until it softens and becomes bright green and tender. Store chilled until serving.
- Assemble Bowls: Remove roasted potatoes from the oven, taste and adjust salt if necessary. Build bowls by layering the massaged kale, the remaining raw diced red onion, and the roasted potatoes and vegetables. Drizzle generously with the prepared mustard tahini dressing.
Notes
- Roasting time may vary depending on your oven and size of potato pieces; keep an eye for crispiness and tenderness.
- For extra heat, add more jalapeño or chili powder in the potato mixture.
- This bowl can be served warm or at room temperature.
- Leftover dressing can be refrigerated in a sealed container for up to a week.
- Massage kale well to reduce bitterness and improve digestibility.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
