Spicy Potato Bowls with Mustard
This bowl of spicy kale with Tahini sauce is that the perfect fall treat. Crispy potatoes, shallots, pickled kale and delicious white sauce . Simple and healthy.
INGREDIENTS
FOR POTATOES
1 pound of yellow potatoes
1 purple onion
1 jalapeño chili
1 green paprika
1 tablespoon of vegetable oil
1/2 teaspoon paprika
1/2 teaspoon flavorer
salt and pepper to taste
FOR THE DRESSING
1/2 cup tahini
2 tablespoons of wine vinegar
2 tablespoons yellow mustard
lemon juice to taste
1 teaspoon oregano
1/2 teaspoon flavorer
Pepper to taste
water as required
FOR SALAD
4 cups chopped kale and stalks removed
1 juice
INSTRUCTIONS
1.Preheat oven to 425 degrees and line a baking sheet with wax paper
2.Combine the potato, half shallot, jalapeño, paprika, olive oil, paprika and flavorer during a bowl. Mix well. Spread the mixture on a baking sheet and sprinkle with salt and pepper. Place within the oven and cook for 20 minutes. Remove from oven and switch over. Bake for 10 to twenty minutes * or until potatoes are crisp and vegetables are tender.
3.When the potatoes are cooked, combine all the sauce ingredients during a bowl and stir until combined. Taste and adjust the seasonings as required .Add water,Place within the refrigerator until able to use.
4.After making the sauce, put the kale during a large bowl and sprinkle with juice . Massage for 30 to 60 seconds or until the juice is combined and therefore the cabbage is soft. Place within the refrigerator until able to use.
5.Remove the potatoes from the oven and sprinkle with additional salt if necessary.
6.Gather a bowl by coating the kale, remaining raw onions and potatoes. Sprinkle with sauce and serve.
