Spicy Potato Kale Bowls with Mustard Tahini Dressing







This looks so delicious! Do you think it would keep well premade in a jar for lunch or breakfast?

Ingredients

FOR THE POTATOES
  • 1/2 tsp chili powder
  • salt & pepper to taste
  • 1 jalapeño diced
  • 1 green bell pepper diced
  • 1 red onion diced and separated
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1 lb yellow potatoes cut in bite-sized pieces

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

FOR THE SALAD
  • 1 lemon juiced
  • 4 cups kale chopped and stems removed

Instructions

First,Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Then,Combine the potatoes, 1/2 of the red onion, jalapeño, bell pepper, olive oil, paprika and chili powder in a bowl. Stir to coat evenly. Spread mixture out on the baking sheet and sprinkle with salt and pepper. Place in the oven and bake for 20 minutes. Remove from the oven and flip. Cook for an additional 10-20 minutes*, or until potatoes are crispy and veggies are soft.

While the potatoes are cooking, combine all of the dressing ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed. Add water until desired consistency is reached. Place in the fridge until ready to use.

After you make the dressing, place the kale in a large bowl and sprinkle with lemon juice. Massage for 30-60 seconds, or until the lemon juice is incorporated and the kale is soft. Place in the fridge until ready to use.

Remove the potatoes from the oven and sprinkle with additional salt, if needed.

Assemble bowls by layering kale, the remaining raw red onion and potatoes. Drizzle with dressing and serve. Enjoy yor meal !


Komentar

Posting Komentar

Postingan populer dari blog ini

ALMOND CRANBERRY CAKE

Gambar
INGREDIENTS CAKE: 1 1/2 cups all purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons unsalted butter softened 2/3 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon almond extract 2/3 cup sour cream 2 tablespoons milk 1 1/2 cups fresh cranberries ALMOND TOPPING: 3 tablespoons unsalted butter softened 1/3 cup granulated sugar 3 tablespoons all purpose flour 1/8 teaspoon almond extract 1/2 cup sliced almonds ICING (OPTIONAL): 1/3 cup powdered sugar 1 1/2 teaspoons milk drop almond extract INSTRUCTIONS CAKE: Preheat oven to 350°F. In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside. Using a hand mixer or stand mixer fitted with the paddle attachment, beat 6 tablespoons butter and 2/3 cup sugar for several minutes, until creamy and well combined. Add eggs, vanilla and almond extract. Beat until com
Baca selengkapnya

Almond Amaretto Chocolate Chunk Cookies

Gambar
Delicious! The almond flavor is fairly subtle, used both Amaretto and extract. I also refrigerated the dough as suggested in the recipe for a thicker cookie Ingredients 2 large eggs, at room temperature 12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks  1/2 teaspoon almond extract  3 Tablespoons amaretto  4 ounces sliced almonds  2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!) 1 teaspoon salt 1 cup dark brown sugar, packed 2 sticks (8 ounces) unsalted butter, melted until browned 1 teaspoon baking soda 1/2 cup granulated sugar Instructions For the Brown Butter: First,Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well. Place the bowl in the refrigerator
Baca selengkapnya

Strawberry and Chocolate Meringue

Gambar
Your dessert looks fabulous and your children did such a good job talking about your dessert. Great job! Ingredients 450ml double cream 2 tblsp icing sugar 350g fresh strawberries 175g caster sugar 1 tsp white wine vinegar 1 tsp cornflour 3 egg whites (at room temperature) 150g dark chocolate Instructions First,Preheat your oven to 140°C (275°F) (Gas Mark 1). Then,Line 2 baking trays with baking paper. Draw 3 rectangles, 10 x 25cm on the baking paper. You can just fit two rectangles on the one baking tray. Whisk the egg whites until the soft peak stage. Add the caster sugar (I add mine all at once) and continue to whisk until the mixture is stiff and glossy. Add the vinegar and cornflour and whisk for a couple more minutes. The mixture should be able to hold its shape if the bowl is turned upside down. Prepare an icing bag with a large star nozzle and fill with the meringue mixture. Using your template, pipe (10cm) li
Baca selengkapnya