Spicy Potato Kale Bowls with Mustard Tahini Dressing

thissavoryvegan.com

Kissa Batul

I like food in my belly all the time!

subheading: 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

½ tsp paprika

½ tsp chili powder

salt & pepper to taste

subheading: FOR THE DRESSING:

½ cup tahini

2 tbsp red wine vinegar

2 tbsp yellow mustard

lemon juice to taste

1 tsp oregano

½ tsp garlic salt

pepper to taste

water as needed

subheading: FOR THE SALAD:

4 cups kale chopped and stems removed

1 lemon juiced

Directions at thissavoryvegan.com

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