Get your greens and starch in one simple meal. This recipe originally came from This Savory Vegan (check out her page, she has a ton of great vegan recipes).
I’m a huge potato lover and I’m always looking for tasty ways to get more greens into my diet which makes this recipe ideal.
Servings: 4 l Prep Time: 10 Mins. l Cook Time: 40 Mins. l Total Time: 50 Mins.
Ingredients
Potatoes:
1 lb yellow potatoes cut into bite-sized pieces
½ red onion diced and separated
1 jalapeño diced (stems and seeds removed)
1 green bell pepper, diced
½ teaspoon of paprika
½ teaspoon of chili powder
Salt & pepper to taste
Dressing:
½ cup of tahini
2 tablespoons of red wine vinegar
2 tablespoons of yellow mustard
Lemon juice to taste
1 teaspoon of oregano
½ teaspoon of garlic salt
Pepper to taste
Water as needed
Salad:
4 cups of kale chopped and stems removed
1 lemon, juiced
Preparation
Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Combine the potatoes, red onion, jalapeño, bell pepper, 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 cooked through. 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. Remove the potatoes from the oven and sprinkle with additional salt and pepper, if needed. Assemble bowls by layering kale and potatoes with a drizzle of dressing.
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