SPICY POTATO KALE BOWLS WITH MUSTARD TAHINI DRESSING #mustard #potato #vegetarian #easy #breakfast

SPICY POTATO KALE BOWLS WITH MUSTARD TAHINI DRESSING #mustard #potato #vegetarian #easy #breakfast

These Spicy Potato Kale Bowls with Mustard Tahini Dressing are the ideal Fall dinner. Fresh potatoes, red onion, marinated kale and a flavorful velvety dressing. Straightforward and sound.

For a subsequent I believed that San Diego was really going to have a "Fall" this year. It was September and it is was during the 60s during the day. I was wearing sweaters, lighting pumpkin candles… in Fall paradise. Be that as it may, at that point the mists separated and we got hit with 80 degree climate once more. I know… poor me. In any case, I was truly appreciating that cool climate.

All things considered, at any rate we can in any case imagine it is cold out by making some Fall suppers. Recently, I shared the main soup formula of the period – Vegan Enchilada Soup. Also, today we are preparing one of my most loved go-to meals. Zesty Potato Kale Bowls with Mustard Tahini Dressing!

To begin these off, we will cook a few potatoes with red onion, chime pepper and jalapeño – all prepared to flawlessness.

While the potatoes are cooking, we will make the dressing and get our kale decent and marinated.

SPICY POTATO KALE BOWLS WITH MUSTARD TAHINI DRESSING #mustard #potato #vegetarian #easy #breakfast

Also try our recipe : Southern-Style Green Beans #vegetarian #easy #vegan #paleo #salad

Ingredients :


  • 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

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.

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