Description
Vegan Potato Kale Bowls with Zesty Mustard Tahini Dressing are a delightful blend of creamy Yukon Gold potatoes, vibrant kale, and crunchy chickpeas, all drizzled with a tangy mustard tahini dressing. Ideal for meal prep or cozy gatherings, these bowls offer a nutritious yet indulgent way to elevate your plant-based dining experience. Enjoy the satisfying combination of textures and flavors that will leave everyone asking for more.
Ingredients
Scale
- 2 cups Yukon Gold potatoes, diced
- 2 cups fresh kale, chopped
- 1 cup canned chickpeas, rinsed and drained
- 3 tbsp tahini
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp water (more if needed)
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Toss diced potatoes in olive oil, salt, pepper, and garlic powder; spread on a baking sheet.
- Roast potatoes for 15 minutes before adding rinsed chickpeas to the baking sheet. Roast together until golden (about 15 more minutes).
- While roasting, heat olive oil in a skillet over medium heat. Sauté kale until wilted but bright green (about 5 minutes).
- In a bowl, whisk tahini, Dijon mustard, lemon juice, and water until smooth; adjust consistency as needed.
- Assemble bowls by layering roasted potatoes, chickpeas, and sautéed kale; drizzle with dressing and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 460
- Sugar: 3g
- Sodium: 250mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
Keywords: For extra crunch, consider adding roasted nuts or seeds. Substitute spinach or arugula for kale if preferred. Store leftovers in an airtight container for up to three days; reheat gently.