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Spicy Potato Kale Bowls with Mustard Tahini Dressing

A satisfying meal that combines crispy roasted potatoes, tender kale, and a bold mustard tahini dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Plant-Based, Vegan, Vegetarian
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Yukon Gold or Russet potatoes, diced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 2 cups chopped kale, stems removed
  • Salt and black pepper to taste
  • Fresh parsley or cilantro for garnish
Mustard Tahini Dressing
  • 3 tablespoons tahini
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1–2 tablespoons warm water Adjust for consistency
  • 1 pinch garlic powder
  • Salt to taste

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss diced potatoes with 1 tablespoon olive oil, paprika, chili powder, salt, and pepper.
  3. Spread potatoes in a single layer and roast for 20–25 minutes, flipping halfway, until golden and crispy.
  4. While potatoes roast, place kale in a bowl. Drizzle with remaining olive oil and a pinch of salt.
  5. Massage kale for 1–2 minutes until softened and darker in color.
  6. In a small bowl, whisk tahini, Dijon mustard, lemon juice, garlic powder, and warm water until smooth.
  7. Adjust consistency with extra water if needed.
  8. Divide kale into bowls and top with roasted potatoes.
  9. Drizzle generously with mustard tahini dressing.
  10. Garnish with parsley or cilantro and serve.

Notes

Store potatoes and kale separately for up to 4 days. Keep dressing in a sealed jar in the fridge. Reheat potatoes in the oven at 350°F for 5–7 minutes. Add dressing only before serving.