Spicy Potato Kale Bowls with Mustard Tahini Dressing

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Spicy Potato Kale Bowls with Mustard Tahini Dressing are the ideal dinner for autumn. Red onion, marinated kale, crispy potatoes, and a delectable creamy dressing. Simple and healthful.
I briefly believed that San Diego would actually see a "Fall" this year. It was September, and the daytime temperature was in the 60s. I was in fall nirvana, donning sweaters and burning pumpkin candles. But soon the clouds broke up, and we once more had 80 degree weather. I understand—poor me. However, I was relishing the cool temperature.

Making some Fall-inspired dishes allows us to continue to imagine that it is cold outside. I published the Vegan Enchilada Soup recipe, the first of the season, yesterday. And we're cooking up one of my go-to dinners today. Bowls of hot potato kale with a mustard-tahini dressing!

We'll roast some potatoes to start with, along with red onion, bell pepper, and jalapeo, all perfectly seasoned.
We will prepare the dressing and get our kale nicely marinated while the potatoes are roasting.

The Best Tahini Dressing, another of my recipes, is slightly modified in this dressing. And some of your assessments said was simply too sour. It is my favorite dressing ever, therefore I think I enjoy a vinegar-heavy dressing. But I've toned down the vinegar in this dressing to suit everyone's palate. As with anything, taste as you proceed and make adjustments as necessary.

Apply some lemon juice to the chopped kale and begin massaging to marinade it. Give your kale some love. I mean with your hands. It will become really soft and simple to eat as a result.

When the vegetables are tender and the potatoes are nicely crispy, season the mixture with salt and arrange your dishes.

In some bowls, arrange the roasted potatoes, marinated kale, and raw red onions. Drizzle the mustard-tahini dressing over everything.

This dish is just like autumn in a bowl. So regardless of the weather, we can at least get through the season by eating.

INGREDIENTS

FOR THE POTATOES

  • 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

FOR THE DRESSING

  • 1/2 cup tahini
  • 2 tbsp red wine vinegar
  • 2 tbsp yellow mustard
  • lemon juice to taste
  • 1 tsp oregano
  • 1/2 tsp garlic salt
  • pepper to taste
  • water as needed

FOR THE SALAD

  • 4 cups kale chopped and stems removed
  • 1 lemon juiced

Instructions

  1. Place a baking sheet in the oven and preheat it to 425 degrees.
  2. In a bowl, combine the potatoes, paprika, chili powder, olive oil, bell pepper, jalapeo, and half of the red onion. To coat evenly, stir. Sprinkle salt and pepper over the mixture after spreading it out on the baking sheet. Bake for 20 minutes after placing in the oven. Flip after removing from the oven. Cook for a further 10 to 20 minutes*, or until vegetables are tender and potatoes are crispy.
  3. The dressing ingredients should be mixed together in a bowl while the potatoes are cooking. If necessary, taste and adjust the seasonings. As needed, add water to achieve the required consistency. When ready to use, place in the refrigerator.
  4. Place the kale in a big bowl with the lemon juice after preparing the dressing. Massage the kale for 30 to 60 seconds, or until it is tender and the lemon juice has been integrated. When ready to use, place in the refrigerator.
  5. If more salt is required, take the potatoes out of the oven and sprinkle some over.
  6. Layer the greens, potatoes, and leftover raw red onion in the bowls. Serve after dressing is drizzled.

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