Name: Roasted Potato & Kale Bowl with Mustard Tahini Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups baby potatoes, quartered (or russet potatoes, diced); 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp chili powder (optional, for extra heat); Salt & pepper to taste; 4 cups kale, chopped and massaged with a little olive oil and salt; 1 tbsp lemon juice (to soften and brighten the kale); 1/4 cup tahini; 1 tbsp Dijon mustard; 2 tbsp lemon juice (about half a lemon); 1 tbsp maple syrup or honey (for sweetness); 2–4 tbsp warm water (to thin the dressing as needed); Salt & pepper to taste; Cooked quinoa or brown rice (for extra protein); Toasted seeds or nuts (sunflower seeds, almonds, etc.); Red pepper flakes (if you like it spicy!)

Description

This Roasted Potato & Kale Bowl with Mustard Tahini Dressing is a wholesome, flavorful, and satisfying meal packed with crispy roasted potatoes, massaged kale, and a creamy mustard tahini dressing. Perfect for meal prep, gluten-free diets, or a simple healthy lunch or dinner.

Ingredients

Scale

For the Roasted Potatoes:

4 cups baby potatoes, quartered (or russet potatoes, diced)
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp chili powder (optional, for extra heat)
Salt & pepper to taste

For the Kale:

4 cups kale, chopped and massaged with a little olive oil and salt
1 tbsp lemon juice (to soften and brighten the kale)

For the Mustard Tahini Dressing:

1/4 cup tahini
1 tbsp Dijon mustard
2 tbsp lemon juice (about half a lemon)
1 tbsp maple syrup or honey (for sweetness)
2–4 tbsp warm water (to thin the dressing as needed)
Salt & pepper to taste

For Serving (Optional but Recommended!):

Cooked quinoa or brown rice (for extra protein)
Toasted seeds or nuts (sunflower seeds, almonds, etc.)
Red pepper flakes (if you like it spicy!)

Instructions

Roast the Potatoes: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss potatoes with olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper. Spread them evenly on the baking sheet and roast for 25–30 minutes, stirring halfway, until golden and crispy.
Prepare the Kale: Place chopped kale in a large bowl, drizzle with lemon juice and a pinch of salt, and massage for 2–3 minutes until softened.
Make the Dressing: In a small bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup or honey, salt, and pepper. Gradually add warm water until desired consistency is achieved.
Assemble the Bowls: Divide roasted potatoes, massaged kale, and cooked quinoa or rice (if using) among serving bowls. Drizzle generously with the mustard tahini dressing.
Garnish & Serve: Sprinkle with toasted seeds or nuts and red pepper flakes, if desired. Serve and enjoy!

Notes

Store leftovers separately in airtight containers. Roasted potatoes last up to 4 days, kale up to 3 days, and dressing up to 1 week.
For added protein, serve with grilled chicken, chickpeas, or a fried egg.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: American