Description
A vibrant and flavorful dish combining crispy potatoes, tender kale, and zesty mustard tahini dressing, perfect for cozy 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
You can roast the potatoes a day in advance and store them in an airtight container. Leftovers can be kept in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg