Spicy Potato Kale Bowls w/ Mustard Tahini Dressing

I’ve been doing my best to keep up with a ‘meat-less Monday’. I personally find vegan/vegetarian meals boring, they never have that flavor that leaves you satisfied. I found this recipe from This Savory Vegan and I thought I would give it a try. You can never go wrong with potatoes and I was so happy with the way this meal turned out! I recommend this when you are in need of a filling & satisfied meat-less Monday meal.

Ingredients

• 2 Large Potatoes, cut into bite sized pieces
• 1/2 Yellow Onion, diced
• 1 Jalapeño, diced
• 1 Bell Pepper, diced
• 1 TBSP Olive Oil
• 1/2 TSP Paprika
• 1/2 TSP Chili Powder
• Salt & Pepper
• 1/2 Cup Tahini
• 2 TBSP Red Wine Vinegar
• 2 TBSP Yellow Mustard
• Lemon Juice
• 1 TSP Oregano
• 1/2 TSP Garlic Salt
• Water as needed

Let’s Get Cooking

Preheat the oven to 425F and line a baking pan with aluminum/parchment

After dicing all the ingredients in a large bowl combine potatoes + onion + jalapeño + bell pepper + olive oil + paprika + chili powder. Stir to combine evenly.

Spread the mixture on a baking sheet, season with salt + pepper and bake for 25 min. Remove the pan, stir and cook for another 25 min/until the potatoes are soft

As the potatoes are cooking combine the tahini + red wine vinegar + yellow mustard + lemon juice + oregano + garlic salt and stir. I had to add about 2 TBSP of water afterwards to get it to a dressing consistency. Place in the fridge until all ingredients are ready.

Place the kale in a large bowl and add lemon juice. Stir for a minute and place in the fridge.

Once the potatoes are ready place them on top of the kale, add the dressing, and ENJOY!

I found this recipe easy to prep and easy to make a lot for the week.

Always Hungry,

Hannah