Description
Cozy and nourishing bowls filled with roasted potatoes, marinated kale, and a zesty mustard tahini dressing.
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 out on a baking sheet and roast for about 25-30 minutes, until they are golden and crispy on the edges.
- Prepare the mustard tahini dressing by mixing tahini, mustard, lemon juice, olive oil, salt, and pepper in a bowl until smooth and creamy.
- Massage the chopped kale with a little olive oil and a pinch of salt until tender and fragrant.
- 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 refrigerator for up to 3 days. Reheat the potatoes in the oven for crispy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg