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Spicy Potato Kale Bowls with Mustard Tahini Recipe

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Cozy, spicy, and nourishing these potato kale bowls feature crispy roasted potatoes, sautéed kale, chickpeas, and a tangy mustard tahini sauce. A hearty vegetarian meal perfect for lunch or dinner.

Ingredients

Scale
  • 1.5 lbs potatoes, diced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp chili flakes (or to taste)
  • 1 tsp garlic powder
  • Salt & pepper to taste
  • 4 cups chopped kale
  • 1 can chickpeas, drained & rinsed
  • 1 tbsp olive oil (for sautéing)
  • **Mustard Tahini Sauce**
  • 1/3 cup tahini
  • 1 tbsp Dijon mustard
  • 1 tbsp whole grain mustard (optional)
  • 2 tbsp lemon juice
  • 1–2 tbsp water (to thin)
  • 1 tbsp maple syrup
  • Salt & pepper to taste

Instructions

  • 1. Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, smoked paprika, chili flakes, garlic powder, salt, and pepper.
  • 2. Spread on a baking tray and roast 25–30 minutes, flipping halfway, until crispy.
  • 3. Heat 1 tbsp olive oil in a skillet and add chickpeas. Cook 3–4 minutes until lightly browned.
  • 4. Add kale to the skillet and sauté until wilted and tender. Season with salt and pepper.
  • 5. In a bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and water until smooth.
  • 6. Assemble bowls: start with kale and chickpeas, add roasted potatoes, and drizzle generously with mustard tahini sauce.
  • 7. Serve warm and enjoy.

Notes

  • Add roasted carrots or sweet potatoes for extra color.
  • Use vegan yogurt to make the sauce creamier.
  • Great for meal prep store components separately.

Nutrition

Keywords: spicy potato bowls, kale bowl recipe, mustard tahini sauce, healthy dinner bowls

Find it online: https://dishfoody.com/spicy-potato-kale-bowls-with-mustard-tahini-recipe/