Description
A flavorful and nutritious plant-based meal featuring crispy roasted potatoes, marinated kale, and a creamy mustard tahini dressing. Perfect for meal prep!
Ingredients
Scale
For the Roasted Potatoes & Veggies:
- 1 lb yellow potatoes, cut into bite-sized pieces
- 1 red onion, diced (divided)
- 1 jalapeño, diced
- 1 green bell pepper, diced
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp chili powder
- Salt and pepper to taste
For the Dressing:
- ½ cup tahini
- 2 tbsp apple cider vinegar
- 2 tbsp yellow mustard
- 1 tbsp lemon juice
- 1 tsp oregano
- ½ tsp garlic salt
- Pepper to taste
- Water (to adjust consistency)
For the Kale Salad:
- 4 cups kale, chopped and stems removed
- Juice of 1 lemon
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss potatoes, half the red onion, jalapeño, and bell pepper with olive oil, paprika, chili powder, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 20 minutes, flip, then roast for another 10-20 minutes until golden brown and crispy.
- In a bowl, whisk together tahini, apple cider vinegar, mustard, lemon juice, oregano, garlic salt, and pepper. Gradually add water until smooth and creamy.
- In a large bowl, add chopped kale and lemon juice. Massage for 30-60 seconds until softened.
- Assemble the bowls: Divide kale into serving bowls, top with roasted potatoes and veggies, and drizzle with mustard tahini dressing. Enjoy!
Notes
- For extra crunch, add roasted chickpeas or sunflower seeds.
- Swap yellow potatoes for sweet potatoes for a sweeter twist.
- Keep the dressing separate if meal prepping to maintain the best texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Vegan, Plant-Based