Description
A warm, nourishing bowl featuring crispy roasted potatoes and creamy mustard tahini dressing, perfect for weeknight dinners.
Ingredients
Scale
- 2 large potatoes, diced
- 1 red onion, sliced
- 1 bunch kale, chopped
- 3 tablespoons tahini
- 2 tablespoons mustard
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the potatoes into bite-sized pieces and toss them with olive oil, salt, and pepper.
- Spread them on a baking sheet and roast for about 25-30 minutes, until golden and crispy on the edges.
- While the potatoes are roasting, prepare the mustard tahini dressing by mixing tahini, mustard, lemon juice, olive oil, salt, and pepper in a bowl until smooth and creamy.
- In another bowl, massage the chopped kale with a little olive oil and a pinch of salt until tender and fragrant.
- Once the potatoes are done, assemble the bowls by layering the crispy potatoes, marinated kale, and slices of red onion.
- Drizzle generously with the mustard tahini dressing before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the potatoes in the oven for that crispy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg