Spicy Potato Kale Bowls with Mustard Tahini Dressing

FOR THE POTATOES

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

FOR THE DRESSING

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

FOR THE SALAD

• 4 cups kale chopped and stems removed
• 1 lemon juiced

Instructions

• heat up the kitchen appliance to 425 degrees and line a baking sheet with parchment paper.

• mix the potatoes, 1/2 of the purple onion, jalapeño, bell pepper, olive oil, paprika and seasoner in an exceedingly bowl. Stir to coat equally. unfold mixture out on the baking sheet and sprinkle with salt and pepper. Place within the kitchen appliance and bake for twenty minutes. take away from the kitchen appliance and flip. Cook for a further 10-20 minutes*, or till potatoes area unit tender and veggies area unit soft.

• whereas the potatoes area unit preparation, mix all of the dressing ingredients in an exceedingly bowl and stir to mix. style and regulate seasonings pro re nata. Add water till desired consistency is reached. Place within the icebox till able to use.

• when you create the dressing, place the kale in an exceedingly giant bowl and sprinkle with juice. Massage for 30-60 seconds, or till the juice is incorporated and also the kale is soft. Place within the icebox till able to use.

• take away the potatoes from the kitchen appliance and sprinkle with extra salt, if needed.

• Assemble bowls by layering kale, the remaining raw purple onion and potatoes. Drizzle with dressing and serve.