• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Savory Vegan
  • RECIPES
  • DINNER PLANS
  • SHOP
    • eBook
    • Amazon Faves
  • NEWSLETTER
  • VIDEOS
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • RECIPES
  • SHOP
  • NEWSLETTER
  • DINNER PLANS
  • CONTACT
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • SHOP
    • NEWSLETTER
    • DINNER PLANS
    • CONTACT
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home

    Spicy Potato Kale Bowls with Mustard Tahini Dressing

    October 17, 2018 By Rene 99 Comments

    These Spicy Potato Kale Bowls with Mustard Tahini Dressing are the perfect Fall meal. Crispy potatoes, red onion, marinated kale and a delicious creamy dressing. Simple and healthy.

    Jump to Recipe
    These Spicy Potato Kale Bowls with Mustard Tahini Dressing are the perfect Fall meal. Crispy potatoes, red onion, marinated kale and a delicious creamy dressing. Simple and healthy | ThisSavoryVegan.com #thissavoryvegan #veganbowl #healthy

    For a second I thought that San Diego was actually going to have a "Fall" this year. It was September and it is was in the 60s during the day. I was wearing sweaters, lighting pumpkin candles...in Fall heaven. But then the clouds parted and we got hit with 80 degree weather again. I know...woe is me. But I was really enjoying that cool weather.

    Well, at least we can still pretend it is cold out by making some Fall meals. Yesterday, I shared the first soup recipe of the season - Vegan Enchilada Soup. And today we are whipping up one of my favorite go-to dinners. Spicy Potato Kale Bowls with Mustard Tahini Dressing!

    These Spicy Potato Kale Bowls with Mustard Tahini Dressing are the perfect Fall meal. Crispy potatoes, red onion, marinated kale and a delicious creamy dressing. Simple and healthy | ThisSavoryVegan.com #thissavoryvegan #veganbowl #healthy
    These Spicy Potato Kale Bowls with Mustard Tahini Dressing are the perfect Fall meal. Crispy potatoes, red onion, marinated kale and a delicious creamy dressing. Simple and healthy | ThisSavoryVegan.com #thissavoryvegan #veganbowl #healthy

    To start these off, we will roast some potatoes with red onion, bell pepper and jalapeño - all seasoned to perfection.

    While the potatoes are roasting, we will make the dressing and get our kale nice and marinated.

    This dressing is a slight deviation from another one of my recipes - The Best Tahini Dressing. Which according to some of your reviews, was just too tart. I guess I like a vinegar-heavy dressing, because it is my favorite dressing, like, ever. BUT, to accommodate everyone's palate I have dialed back the vinegar in this dressing. As with everything, taste as you go and adjust to your liking.

    These Spicy Potato Kale Bowls with Mustard Tahini Dressing are the perfect Fall meal. Crispy potatoes, red onion, marinated kale and a delicious creamy dressing. Simple and healthy | ThisSavoryVegan.com #thissavoryvegan #veganbowl #healthy

    To marinate your kale, drizzle some lemon juice over the chopped kale and get to massaging. Make love to your kale. With your hands, that is. This will make it nice and soft and super easy to eat.

    Once the potatoes are nice and crispy, and the veggies are soft, sprinkle them with some salt and assemble your bowls.

    These Spicy Potato Kale Bowls with Mustard Tahini Dressing are the perfect Fall meal. Crispy potatoes, red onion, marinated kale and a delicious creamy dressing. Simple and healthy | ThisSavoryVegan.com #thissavoryvegan #veganbowl #healthy

    Layer the marinated kale, raw red onions and the roasted potatoes in some bowls and top them off with that mustard tahini dressing.

    This meal is like Fall in a bowl. So no matter what the weather is like, we can at least eat our way through the season.

    SHOP THE POST

    These Spicy Potato Kale Bowls with Mustard Tahini Dressing are the perfect Fall meal. Crispy potatoes, red onion, marinated kale and a delicious creamy dressing. Simple and healthy | ThisSavoryVegan.com #thissavoryvegan #veganbowl #healthy
    Print Pin
    4.96 from 68 votes

    Spicy Potato Kale Bowls with Mustard Tahini Dressing

    These Spicy Potato Kale Bowls with Mustard Tahini Dressing are the perfect Fall meal. Crispy potatoes, red onion, marinated kale and a delicious creamy dressing. Simple and healthy.
    Course lunch, Main Course
    Cuisine Mediterranean
    Keyword kale, potatoes, tahini
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 4
    Calories 361kcal

    Ingredients

    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 tablespoon olive oil
    • ½ teaspoon paprika
    • ½ teaspoon chili powder
    • salt & pepper to taste

    FOR THE DRESSING

    • ½ cup tahini
    • 2 tablespoon red wine vinegar
    • 2 tablespoon yellow mustard
    • lemon juice to taste
    • 1 teaspoon oregano
    • ½ teaspoon garlic salt
    • pepper to taste
    • water as needed

    FOR THE SALAD

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

    Instructions

    • Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
    • Combine the potatoes, ½ of the red onion, jalapeño, bell pepper, olive oil, paprika and chili powder in a bowl. Stir to coat evenly. Spread mixture out on the baking sheet and sprinkle with salt and pepper. Place in the oven and bake for 20 minutes. Remove from the oven and flip. Cook for an additional 10-20 minutes*, or until potatoes are crispy and veggies are soft.
    • While the potatoes are cooking, combine all of the dressing ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed. Add water until desired consistency is reached. Place in the fridge until ready to use.
    • After you make the dressing, place the kale in a large bowl and sprinkle with lemon juice. Massage for 30-60 seconds, or until the lemon juice is incorporated and the kale is soft. Place in the fridge until ready to use.
    • Remove the potatoes from the oven and sprinkle with additional salt, if needed.
    • Assemble bowls by layering kale, the remaining raw red onion and potatoes. Drizzle with dressing and serve.

    Video

    Notes

    *Keep an eye on these after you flip them - you don't want the onions to burn.

    Nutrition

    Calories: 361kcal | Carbohydrates: 39g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Sodium: 426mg | Potassium: 1088mg | Fiber: 6g | Sugar: 3g | Iron: 4mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!

    These Spicy Potato Kale Bowls with Mustard Tahini Dressing are the perfect Fall meal. Crispy potatoes, red onion, marinated kale and a delicious creamy dressing. Simple and healthy | ThisSavoryVegan.com #thissavoryvegan #veganbowl #healthy
    « Vegan Enchilada Soup
    Weekly Vegan Dinner Plan #39 »

    Reader Interactions

    Comments

    1. Ruth

      October 01, 2022 at 5:55 pm

      5 stars
      This dish was delicious and comforting. As it was my entire meal, I added some cooked quinoa and lentils that I had in the fridge to bulk it up just a bit. 10/10

      Reply
    2. Amanda

      June 06, 2022 at 8:16 am

      5 stars
      I made a huge batch of this and I’ve eaten it twice a day since Friday! I already ate some today for breakfast 😂. I added 1 finely diced serrano pepper instead of the jalapeño and Dijon mustard….so good. Thank you for the recipe! At this point I think I’ve unintentionally lost some weight lol….

      Reply
      • Rene

        June 08, 2022 at 10:59 am

        So glad you liked it! And I love the addition of serrano!

        Reply
      • Hannah Tobin

        January 30, 2023 at 9:13 am

        If I’m meal prepping this should I not add the kale until I reveal the potato mixture?

        Reply
    3. Courtney

      June 14, 2021 at 8:51 pm

      I am not the biggest fan of lemon juice. Will using a lime instead change the entire flavor of the dish?

      Reply
      • Rene

        June 17, 2021 at 8:01 am

        Hi Courtney - I would just up the amount of vinegar and/or mustard. This will give the dressing more tang without lemon juice.

        Reply
        • Diane

          August 18, 2021 at 12:40 pm

          5 stars
          This was very good. Mixed potatoes and sweet potatoes. Thank you

          Reply
    4. Nicole

      May 20, 2021 at 5:00 pm

      5 stars
      Phenomenal recipe!! The dressing is the star of this dish. It was so good that I’m going to use the dressing for other recipes. Yum!

      Reply
    5. Rhonda

      February 19, 2021 at 7:59 pm

      This was supper yummmm. I did half red potatoes and half acorn squash. The kale was chewy for us so we used lightly sautéed spinach .. have to figure how to make the kale more palatable since it’s so good for us. But the dressing...OMG!!!! TO DIE FOR!!!! It was such a palette pleaser. So delicious!!! Win...WIN...WIN!!!!

      Reply
      • Rene

        February 25, 2021 at 9:38 am

        So glad you liked it and the squash sounds like a great add! If you are having trouble with the texture of kale, I recommend massaging it longer and with more lemon juice. Really go to town and it will get tender 😉

        Reply
    6. Kate

      January 30, 2021 at 11:26 am

      5 stars
      Wow! This bowl was a hit with my husband and me! The flavors together were incredible and I love that the majority of ingredients are things I typically have in my refrigerator and cupboards. Simple, delicious, and healthy, this is going to be a staple for us!

      Reply
      • Rene

        February 01, 2021 at 5:45 pm

        Yay! So glad it was hit!

        Reply
    7. Brittney

      January 06, 2021 at 11:24 am

      5 stars
      So yummy! Definitely a keeper recipe. Wondering what kind of item would be good to add for some crunch? Pine nut possibly?

      Reply
      • Rene

        January 07, 2021 at 12:57 pm

        I think that you get a good amount of crunch from the crispy potatoes, but you could definitely add some nuts!

        Reply
    8. Kati

      December 14, 2020 at 7:56 pm

      Omg this is the best salad recipe I’ve ever made!

      Reply
      • Rene

        December 20, 2020 at 8:01 pm

        Thank you so much!

        Reply
    9. Wendy

      November 20, 2020 at 12:07 pm

      5 stars
      This is an excellent recipe! I halved it and used a sweet potato because it was what I had and it was better than any kale bowl I’ve ever eaten in a restaurant. Thank you!

      Reply
      • Rene

        November 23, 2020 at 3:28 pm

        Yay! So glad you liked it!

        Reply
    10. Teresa Nunez

      November 11, 2020 at 1:15 pm

      5 stars
      OMG!!! Feel in love with the pic of this recipe. No kale, so replaced with spinach, Romain and cilantro. Squeezed a bit of lime juice for flavor. Cooked sweet potatoes, Asparagus, red onions, fresh garlic and potato wedges. Seasoned with garlic salt, pepper and thyme. I also pre-made probiotic turmeric rice the night before and placed about 1/2 cup over the salad, placed sweet potatoes and used russet potato wedges on top. Kind of looked like chicken strips. ☺️ The Tahini dressing was so easy to make and raised absolutely Amazing. 🙏 Thank you so much for this idea. Peace out. ✌️

      Reply
      • Deanne

        September 18, 2021 at 2:33 pm

        So you did not make this recipe. You made the dressing.

        Reply
        • Rachel

          February 05, 2023 at 3:36 am

          Lol 👍💯

          Reply
    11. Hannah

      October 18, 2020 at 8:17 pm

      5 stars
      YUM! “Pinned” this recipe a while ago and decided to give it a shot - love this as a way to spice up a kale salad. Thanks for putting this together!!

      Reply
      • Rene

        October 20, 2020 at 10:22 am

        Yay! So glad you liked it!

        Reply
    12. Morgan

      October 12, 2020 at 6:08 am

      5 stars
      This has become one of our go to dishes! We like to also add in a Beyond Meat brat and it really fits perfectly with the salad! We also like to use a spicy mustard instead of just yellow—yummm!

      Reply
    13. Geena

      October 07, 2020 at 11:40 am

      5 stars
      WOW... this is SO good. I did make adaptations just to preface. I used spinach, and it was just as delicious. I also did not have tahini (college student here! I don't have tahini laying around) but this dressing was still so good. I emulsified olive oil and the vinegar together to make it that thick dressing consistency. Even though I made these changes, it was SO yummy!

      Reply
      • Rene

        October 08, 2020 at 8:10 am

        So glad you liked it!!!

        Reply
    14. Cynthia A. Rose

      October 06, 2020 at 7:32 am

      5 stars
      Today I made it. Everyone in my family is satisfied with the salad and they appreciate it. I was able to make it just like you. Thanks to Rene for sharing such a delicious recipe.

      Reply
      • Rene

        October 08, 2020 at 8:13 am

        So glad everyone liked it!

        Reply
      • Autumn

        March 06, 2023 at 7:57 pm

        5 stars
        This was the best thing I’ve ever made! I have added this into my rotation! Yum!

        Reply
        • Rene

          March 10, 2023 at 10:04 am

          So glad you liked it Autumn!

          Reply
    15. Cara

      September 01, 2020 at 7:17 am

      I don’t have a jalapeño, is there a spice that you would suggest as a replacement? Cayenne maybe?

      Reply
      • Rene

        September 08, 2020 at 8:10 am

        That should work!

        Reply
    16. Wilma Mumduya

      August 10, 2020 at 1:28 pm

      This is my all time favorite salad. Soooo filling, so delicious and so healthy. Served warm or cold, I can eat this for an entire week and not get bored.

      Reply
      • Rene

        August 11, 2020 at 1:12 pm

        Same! I eat this all the time 😋 So glad you like it!

        Reply
    17. Clarissa

      June 26, 2020 at 1:32 pm

      5 stars
      Super tasty and delicious! Was just wondering what the calories are per serving? Thanks!

      Reply
    18. Laura

      April 06, 2020 at 3:10 pm

      5 stars
      I’ve made this a few times now. Love how much kale we eat once it’s softened up with the lemon. I use left over sauce for Buddha bowls. For the sauce I prefer a mix yellow and Dijon mustard. I add a side of avocado.

      Reply
      • Rene

        April 07, 2020 at 8:51 am

        Avocado is always a good addition 🙂 So happy it is a hit at your house!

        Reply
    19. Phia

      March 27, 2020 at 6:36 pm

      4 stars
      Quite acidic and spicy! Was overall delicious, I'd prefer just a little less spicy and maybe adding sweet potato ! loved the simple dressing 🙂

      Reply
      • Lisa

        June 10, 2020 at 12:18 pm

        5 stars
        I make this with sweet potatoes and it is amazing. Definitely one of my top meal prep lunches.

        Reply
    20. Amber

      February 25, 2020 at 5:54 pm

      5 stars
      Yum yum yum! I’ve never had tahini dressing before and I don’t love yellow mustard so while I was making this I was a bit unsure if it would come together for me—but I always trust the process and this turned out delicious. So flavorful and nice and spicy. I think a dash of maple syrup really takes the dressing up a notch too. Will certainly be making again!

      Reply
      • Rene

        February 25, 2020 at 6:51 pm

        It is funny how certain ingredients take a whole new life when combined - so glad you liked it 🙂

        Reply
    21. Sarah

      February 02, 2020 at 8:16 am

      5 stars
      Making this for the third time now - it's so delicious! Perfect to prep for lunches, as well. I love the dressing, and the meal is so filling and satisfying without being heavy at all.

      Reply
      • Rene

        February 04, 2020 at 11:02 am

        So glad you liked it! And yes, I love eating this for leftovers too!

        Reply
    22. Lise

      January 30, 2020 at 6:23 pm

      5 stars
      I love this, I've made it twice now! I tend to have leftover dressing, but I just use it for a quinoa veggie bowl later on!
      We aren't vegan, so I do add chicken, but that's mostly to fill my husband up a bit more!

      Reply
    23. Kelli

      January 13, 2020 at 7:18 pm

      5 stars
      This was so delicious! Both my husband and I went back for seconds. We followed the recipe to a T, and didn’t change a thing. Thanks so much for this easy to follow recipe!

      Reply
      • Rene

        January 15, 2020 at 9:02 am

        Woowho! So glad you and your husband liked this Kelli!

        Reply
    24. Jen

      January 11, 2020 at 9:21 pm

      Are there any nutrition facts? Just counting my macros

      Reply
      • Michelle S

        January 19, 2020 at 6:40 pm

        I second this! Thanks!!

        Reply
    25. Jenifer

      January 10, 2020 at 5:23 pm

      5 stars
      Wow! Was this ever delicious! I will make this again for sure! Only thing I did different was added some fresh garlic to the dressing. Yum.

      Reply
      • Rene

        January 13, 2020 at 4:18 pm

        You can never go wrong with fresh garlic 🙂 So glad you liked it!

        Reply
    26. Tammy

      December 24, 2019 at 5:55 am

      5 stars
      Oh. My. God. This is to DIE for! Especially the potatoes/dressing! My husband said this dressing is a must have, staple for just plain ol' salads, it was THAT good! The potatoes? We had left overs, so we heated them up with vegan sausage crumbles and had them for breakfast! Deeeelish! I've made a couple of your recipes and they have all been truly amazing! We are not Vegan, but try to minimize dairy/meat and these recipes are super tasty, easy to prepare (and easy to find the ingredients!) and satisfying! Thanks for them and keep up the great work!

      Reply
      • Rene

        December 28, 2019 at 7:36 am

        Thanks for the sweet words Tammy, and happy you are getting some vegan recipe inspo to add to your dinner rotation! And I agree, I can (and do) put that dressing on just about anything 🙂

        Reply
    27. Bree

      December 16, 2019 at 7:17 pm

      5 stars
      I love this recipe! I made it tonight and hubby and I are both happy! I am doing a 5 day detox with superfood powders so this is my only "real" meal of the day and I scarfed it down! I did replace the yellow potatoes with sweet potatoes but I kept everything else the same and I am so pleased with it. Thanks for sharing!

      Reply
      • Rene

        December 17, 2019 at 4:16 pm

        So glad you liked it Bree! Even when I'm not on a detox, I scarf this down, so I can only imagine how you felt lol 🙂

        Reply
    28. Heather

      November 20, 2019 at 7:58 am

      5 stars
      Love this recipe! I’m not a huge green pepper fan, so I used assorted mini bell peppers, which were great. I also took the recommendation of others and added roasted chickpeas. I used 1/4 t. paprika and 1/4 t. chili powder with olive oil and roasted them at the same time as the veggies for 20 min. Delicious!

      Reply
      • Rene

        November 21, 2019 at 9:01 am

        Yum! I love a roasted chickpea 🙂 Such a great addition!

        Reply
    29. Ivis

      October 23, 2019 at 4:10 pm

      5 stars
      I made this today and it was delicious. I wouldn’t change a thing on the recipe. Everything came out perfect! I will definitely be making this again.

      Reply
      • Rene

        October 27, 2019 at 8:38 am

        Awesome! So glad you liked it!

        Reply
    30. Emily

      October 01, 2019 at 8:41 pm

      5 stars
      This recipe came out so good! I love the dressing so much that I think I’ll have to quadruple the ingredients next time. ?

      Reply
      • Rene

        October 02, 2019 at 1:41 pm

        hahaha. I love it too - and end up making it a couple times a week. It would probably make more sense to just double up, but I never have enough foresight 🙂

        Reply
    31. Svenja

      September 07, 2019 at 9:48 am

      This recipe sounds incredibly yummy and it looks perfect for meal prepping. I've saved it already and I'll be trying it out very soon!

      Love,
      Svenja

      Reply
    32. Kathleen

      August 14, 2019 at 3:03 pm

      4 stars
      Just made this and everything is super tasty but my only note is that it definitely took my oven much longer to roast the potatoes. Next time I might boil them quickly first and then roast to save time and have softer potatoes without burning the outsides of them.

      Reply
      • Astha

        August 31, 2019 at 9:50 pm

        5 stars
        Such a quick healthy and super yum salad recipe !! Came back from movies last night.. needed something quick and light.. both me and my hubby loved it !! Thanks..

        Reply
    33. Mary

      May 06, 2019 at 9:16 pm

      5 stars
      This was lovely. My meat-loving husband is watching his carbs and trying to up his fiber. He was very impressed. Thanks for this! It's a keeper.

      Reply
      • Rene

        May 07, 2019 at 8:05 pm

        So glad it was a hit!

        Reply
    34. Stephanie

      April 14, 2019 at 4:52 am

      This looks so delicious! Do you think it would keep well premade in a jar for lunch or breakfast?

      Reply
      • Rene

        April 15, 2019 at 7:17 pm

        The dressing will definitely keep. I would keep the hot and cold ingredients separate if meal prepping - i.e. keep the potatoes separate from the veggies and then combine everything before eating.

        Reply
    35. Alyssa

      March 24, 2019 at 7:54 am

      5 stars
      This is my second week making this for my lunch! Absolutely, love the flavors and the dressing. I actually tossed the kale in the dressing, let that sit for a minute and then topped with the veggies and stirred it up just a little. PERFECT.
      Thanks for sharing!

      Reply
      • Rene

        March 25, 2019 at 8:10 am

        Yaya! That's what I love about kale - you don't have to worry about it getting super soggy! So glad you liked it!

        Reply
    36. Sarah

      February 28, 2019 at 10:35 am

      5 stars
      I had to track down this page again so I could tell you that this is my FAVORITE salad. I like to add chickpeas, and if I want something a bit more filling, I use roasted broccoli instead of kale. And of course I love the tahini dressing. This is the perfect winter lunch.

      Reply
      • Rene

        February 28, 2019 at 10:33 pm

        I'm so glad you liked this as much as me. There is nothing better than a warm salad when it is cold outside!

        Reply
    37. Mrs Jones

      January 25, 2019 at 4:41 pm

      Loved this but it made way too much dressing., which was much thicker than pictured....would recommend scaling back and using less mustard

      Reply
    38. Sarah

      January 21, 2019 at 11:40 am

      5 stars
      I am eating this right now and it is divine! Even better than I anticipated. I made it for just myself so for the dressing I scaled down to 1 tbsp tahini, and just under a tsp of vinegar and maybe 1/2 tsp of mustard. Adjusted spices accordingly. Used two cups kale and a medium russet potato with skin on. The dressing is amazing! And I love the contrast with the textures and warmth of potatoes. Next up I will try this out on my family, bet they'll love it. Thanks!

      Reply
      • Rene

        January 22, 2019 at 8:20 am

        So glad you liked it! I make one serving of this all of the time - the dressing is super easy to scale down!

        Reply
    39. Rita C. Donnell

      January 17, 2019 at 10:24 pm

      5 stars
      I have done this today. We are all happy my family member with this salad. Really this is delicious. I have got actual color and flavor. Thanks for vague less presentation and sharing RENE.

      Reply
    40. Amy

      January 13, 2019 at 4:05 pm

      5 stars
      This looks amazing! I love a tahini dressing. Beautiful recipe!

      Reply
    41. Kayla

      November 25, 2018 at 5:35 pm

      4 stars
      This was very good, loved the flavors and textures. The mustard was very dominant. I would recommend adding a little bit of maple syrup to the dressing. Will definitely make again!

      Reply
    42. Meredith

      November 10, 2018 at 3:53 pm

      5 stars
      This was amazing! Great recipe! We also added chickpeas for some extra protein. I've never used tahini before so this was a great test!

      Reply
    43. Jodi Besser Tripp

      November 08, 2018 at 7:52 am

      5 stars
      Delicious. I did not have a jalapeno, so I just upped the chili and pepper a tiny bit.

      Reply
      • Rene

        November 09, 2018 at 7:53 am

        Yum - great swap. So glad you liked this!

        Reply
    44. Vini

      October 24, 2018 at 4:47 am

      5 stars
      Made this last night, so delicious. Thank you for sharing the recipe. Makes great change to have a warm salad at work in a world of bread and blandness Lush <3

      Reply
      • Vini

        October 24, 2018 at 4:50 am

        5 stars
        Also, wasn't sure how I would feel about having tahini as the main ingredient in the dressing, but it works so beautifully!

        Reply
        • Rene

          October 24, 2018 at 6:19 am

          Ah ya...tahini is one of my go-to ingredients for a creamy dressing. It's a nice swap for vegan mayo. So glad you liked it!

          Reply
    45. Laurel

      October 23, 2018 at 4:26 pm

      5 stars
      This was a winner! My vegan teen, vegetarian husband and "flexitarian" younger teen and I loved this. The only change was we added a can of chickpeas to make it a one-bowl meal. Thank you!

      Reply
      • Rene

        October 23, 2018 at 5:48 pm

        Yay! So glad it was a hit! This is one of my favorite weeknight dinners 🙂

        Reply
    46. Cathy

      October 21, 2018 at 3:19 pm

      5 stars
      This was delicious! Thank you for this great recipe!!

      Reply
      • Rene

        October 23, 2018 at 5:49 pm

        You're so welcome! Glad it was a hit!

        Reply
    47. Fuchi Girl

      October 18, 2018 at 8:31 pm

      I made this tonight since I had all the ingredients. It's very tasty and delicious with a spicy kick that I enjoyed. However it didn't come out as pretty as your picture ?

      Reply
      • Rene

        October 19, 2018 at 7:35 am

        Haha - it's not about how it looks, just how it tastes. So glad you liked it!

        Reply

    Trackbacks

    1. Easy Vegan What I Eat In a Day (10th Anniversary Edition) – Protect the Innocent says:
      April 4, 2022 at 6:19 am

      […] Potato Pepper and Kale Bowl with Spicy Tahini Dressing […]

      Reply
    2. Spicy Roasted Vegetable Salad with Mustard Dressing – O c e a n a & CO says:
      February 25, 2020 at 6:32 pm

      […] *Inspired by This Savory Vegan* […]

      Reply
    3. Spicy Potato Kale Bowls with Mustard Tahini Dressing – user's Blog! says:
      May 30, 2019 at 3:23 am

      […] Leave a comment on Spicy Potato Kale Bowls with Mustard Tahini Dressing These Spicy Potato Kale Bowls with Mustard Tahini Dressing are the perfect Fall meal. Crispy potatoes, red onion, marinated kale and a delicious creamy dressing. Simple and healthy. Ingredients FOR THE POTATOES 1 lb yellow potatoes cut in bite-sized pieces 1 red onion diced and separated 1 jalape�o 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 Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Combine the potatoes, 1/2 of the red onion, jalape�o, bell pepper, olive oil, paprika and chili powder in a bowl. Stir to coat evenly. Spread mixture out on the baking sheet and sprinkle with salt and pepper. Place in the oven and bake for 20 minutes. Remove from the oven and flip. Cook for an additional 10-20 minutes*, or until potatoes are crispy and veggies are soft. Full instructions recipe visit: www.thissavoryvegan.com […]

      Reply
    4. Spicy Potato Kale Bowls with Mustard Tahini Dressing | recipes says:
      May 27, 2019 at 1:59 am

      […] minutes*, or until potatoes are crispy and veggies are soft. Full instructions recipe visit: www.thissavoryvegan.com Post Views: […]

      Reply
    5. #recipe #food #family #delicious #Spicy #Potato #Kale #Bowls #with #Mustard #Tahini #Dressing – Recipes Food says:
      April 28, 2019 at 2:14 am

      […] IngrédientsPOUR LES POMMES DE TERRE1 lb de pommes de terre jaunes coupées en bouchées1 oignon rouge coupé en dés et séparé1 jalapeño coupé en dés1 poivron vert coupé en dés1 cuillère à soupe d'huile d'olive1/2 cuillère à café de paprika1/2 c. À thé de poudre de chilisel et poivre au goûtPOUR LE DRESSING1/2 tasse de tahini2 c. À table de vinaigre de vin rouge2 cuillères à soupe de moutarde jaunejus de citron au goût1 cuillère à café d'origan1/2 c. À thé de sel à l'ailPoivre à goûtereau au besoinPOUR LA SALADE4 tasses de chou frisé hachées et les tiges enlevées1 jus de citronInstructions1. Préchauffez le four à 425 degrés et recouvrez une plaque à pâtisserie de papier sulfurisé.2. …Obtenir la recette complète ==> @ thissavoryvegan.com […]

      Reply
    6. Diet + Menu • Meals For Macros says:
      April 20, 2019 at 7:42 pm

      […] Spicy Potato Kale Bowl with Tahini Dressing […]

      Reply
    7. #recipe #food #family #delicious #Spicy #Potato #Kale #Bowls #with #Mustard #Tahini #Dressing – Recipes Food says:
      April 18, 2019 at 7:28 am

      […] IngredientsFOR THE POTATOES1 lb yellow potatoes cut in bite-sized pieces1 red onion diced and separated1 jalapeño diced1 green bell pepper diced1 tbsp olive oil1/2 tsp paprika1/2 tsp chili powdersalt & pepper to tasteFOR THE DRESSING1/2 cup tahini2 tbsp red wine vinegar2 tbsp yellow mustardlemon juice to taste1 tsp oregano1/2 tsp garlic saltpepper to tastewater as neededFOR THE SALAD4 cups kale chopped and stems removed1 lemon juicedInstructions1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.2. …Get full recipe ==> @ thissavoryvegan.com […]

      Reply
    8. No Rep + Menu • Meals For Macros says:
      April 13, 2019 at 12:42 pm

      […] Pork Chops + Spicy Potato Kale Bowl with Tahini Dressing […]

      Reply
    9. Bacon & Egg Cups – Just Like Playing House says:
      February 8, 2019 at 3:14 pm

      […] Wednesday Dinner: Spicy Potato Kale Bowl with Mustard Tahini Dressing by This Savory Vegan […]

      Reply
    10. Golden Potato and Black Lentil Kale Salad - Alison's Allspice says:
      December 12, 2018 at 11:52 am

      […] Recipe inspired by This Savory Vegan. […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, nice to meet you!

    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

    Footer

    ↑ back to top

    About

    • Recipes
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 This Savory Vegan by Rene Barker