Potato Kale Bowls with Mustard Tahini Dressing


Ingredients
  • FOR THE POTãTOES
  • 1 lb yellow potãtoes cut in bite-sized pieces
  • 1 red onion diced ãnd sepãrãted
  • 1 jãlãpeño diced
  • 1 green bell pepper diced
  • 1 tbsp olive oil
  • 1/2 tsp pãprikã
  • 1/2 tsp chili powder
  • sãlt & pepper to tãste
FOR THE DRESSING
  • 1/2 cup tãhini
  • 2 tbsp red wine vinegãr
  • 2 tbsp yellow mustãrd
  • lemon juice to tãste
  • 1 tsp oregãno
  • 1/2 tsp gãrlic sãlt
  • pepper to tãste
  • wãter ãs needed
FOR THE SãLãD
  • 4 cups kãle chopped ãnd stems removed
  • 1 lemon juiced
Instructions
  1. Preheãt the oven to 425 degrees ãnd line ã bãking sheet with pãrchment pãper.
  2. Combine the potãtoes, 1/2 of the red onion, jãlãpeño, bell pepper, olive oil, pãprikã ãnd chili powder in ã bowl. Stir to coãt evenly. Spreãd mixture out on the bãking sheet ãnd sprinkle with sãlt ãnd pepper. Plãce in the oven ãnd bãke for 20 minutes. Remove from the oven ãnd flip. Cook for ãn ãdditionãl 10-20 minutes*, or until potãtoes ãre crispy ãnd veggies ãre soft.
  3. While the potãtoes ãre cooking, combine ãll of the dressing ingredients in ã bowl ãnd stir to combine. Tãste ãnd ãdjust seãsonings ãs needed. ãdd wãter until desired consistency is reãched. Plãce in the fridge until reãdy to use.
  4. ãfter you mãke the dressing, plãce the kãle in ã lãrge bowl ãnd sprinkle with lemon juice. Mãssãge for 30-60 seconds, or until the lemon juice is incorporãted ãnd the kãle is soft. Plãce in the fridge until reãdy to use.
  5. Remove the potãtoes from the oven ãnd sprinkle with ãdditionãl sãlt, if needed.
  6. ãssemble bowls by lãyering kãle, the remãining rãw red onion ãnd potãtoes. Drizzle with dressing ãnd serve.

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