Home » Recipes » Spicy Potato Kale Bowls with Mustard Tahini Dressing
by Reneon Oct 17, 2018 (updated Apr 5, 2021)
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4.96 from 75 ratings
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TheseSpicy 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.
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!
To start these off, we will roast some potatoes with red onion, bell pepper andjalapeño – 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.
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.
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.
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Spicy Potato Kale Bowls with Mustard Tahini Dressing
Servings: 4
Prep Time: 10 minutes mins
Cook Time: 40 minutes mins
Total Time: 50 minutes mins
TheseSpicy 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.
4.96 from 75 ratings
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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 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
Instructions
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Combine the potatoes, 1/2 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.
Calories: 361kcal, Carbohydrates: 39g, Protein: 12g, Fat: 21g
Cuisine: Mediterranean
Course: lunch, Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
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#thissavoryveganand @thissavoryvegan!
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originally published on Oct 17, 2018 (last updated Apr 5, 2021)
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105 comments on “Spicy Potato Kale Bowls with Mustard Tahini Dressing”
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Beth — Reply
This looks delicious! How long will this last in the fridge? Thanks
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Rene — Reply
Probably 3-5 days.
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Gina — Reply
Delicious!! I used sweet potatoes but everything else was the same!
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Jana — Reply
Okay, I never leave recipe reviews. Very first time because this is sooooooooo good and filling! I’m like dang what restaurant did I get this from? Oh yeah, I made it in my kitchen. My dressing was just thick enough to cling to my kale and potatoes make it delectable! This is a new favorite and in my rotation! Thank you! 10000/10
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Rene — Reply
Thanks so much Jana!!!
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Ruth — Reply
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
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Amanda — Reply
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….
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Rene — Reply
So glad you liked it! And I love the addition of serrano!
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Hannah Tobin — Reply
If I’m meal prepping this should I not add the kale until I reveal the potato mixture?
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Courtney — Reply
I am not the biggest fan of lemon juice. Will using a lime instead change the entire flavor of the dish?
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Rene — Reply
Hi Courtney – I would just up the amount of vinegar and/or mustard. This will give the dressing more tang without lemon juice.
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Diane — Reply
This was very good. Mixed potatoes and sweet potatoes. Thank you
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Nicole — Reply
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!
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Rhonda — Reply
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!!!!
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Rene — Reply
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 😉
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Kate — Reply
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!
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Rene — Reply
Yay! So glad it was hit!
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Brittney — Reply
So yummy! Definitely a keeper recipe. Wondering what kind of item would be good to add for some crunch? Pine nut possibly?
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Rene — Reply
I think that you get a good amount of crunch from the crispy potatoes, but you could definitely add some nuts!
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Kati — Reply
Omg this is the best salad recipe I’ve ever made!
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Rene — Reply
Thank you so much!
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Wendy — Reply
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!
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Rene — Reply
Yay! So glad you liked it!
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Teresa Nunez — Reply
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. ✌️
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Deanne — Reply
So you did not make this recipe. You made the dressing.
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Rachel — Reply
Lol 👍💯
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Hannah — Reply
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!!
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Rene — Reply
Yay! So glad you liked it!
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Morgan — Reply
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!
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Geena — Reply
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!
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Rene — Reply
So glad you liked it!!!
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Cynthia A. Rose — Reply
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.
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Rene — Reply
So glad everyone liked it!
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Autumn — Reply
This was the best thing I’ve ever made! I have added this into my rotation! Yum!
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Rene — Reply
So glad you liked it Autumn!
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Cara — Reply
I don’t have a jalapeño, is there a spice that you would suggest as a replacement? Cayenne maybe?
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Rene — Reply
That should work!
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Wilma Mumduya — Reply
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.
See AlsoRecipes — The Boy Who Bakes-
Rene — Reply
Same! I eat this all the time 😋 So glad you like it!
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Clarissa — Reply
Super tasty and delicious! Was just wondering what the calories are per serving? Thanks!
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Laura — Reply
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.
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Rene — Reply
Avocado is always a good addition 🙂 So happy it is a hit at your house!
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Phia — Reply
Quite acidic and spicy! Was overall delicious, I’d prefer just a little less spicy and maybe adding sweet potato ! loved the simple dressing 🙂
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Lisa — Reply
I make this with sweet potatoes and it is amazing. Definitely one of my top meal prep lunches.
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Amber — Reply
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!
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Rene — Reply
It is funny how certain ingredients take a whole new life when combined – so glad you liked it 🙂
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Sarah — Reply
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.
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Rene — Reply
So glad you liked it! And yes, I love eating this for leftovers too!
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Lise — Reply
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! -
Kelli — Reply
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!
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Rene — Reply
Woowho! So glad you and your husband liked this Kelli!
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Jen — Reply
Are there any nutrition facts? Just counting my macros
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Michelle S — Reply
I second this! Thanks!!
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Jenifer — Reply
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.
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Rene — Reply
You can never go wrong with fresh garlic 🙂 So glad you liked it!
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Tammy — Reply
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!
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Rene — Reply
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 🙂
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Bree — Reply
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!
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Rene — Reply
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 🙂
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Heather — Reply
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!
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Rene — Reply
Yum! I love a roasted chickpea 🙂 Such a great addition!
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Ivis — Reply
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.
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Rene — Reply
Awesome! So glad you liked it!
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Emily — Reply
This recipe came out so good! I love the dressing so much that I think I’ll have to quadruple the ingredients next time. ?
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Rene — Reply
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 🙂
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Svenja — Reply
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 -
Kathleen — Reply
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.
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Astha — Reply
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..
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Mary — Reply
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.
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Rene — Reply
So glad it was a hit!
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Stephanie — Reply
This looks so delicious! Do you think it would keep well premade in a jar for lunch or breakfast?
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Rene — Reply
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.
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Alyssa — Reply
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!-
Rene — Reply
Yaya! That’s what I love about kale – you don’t have to worry about it getting super soggy! So glad you liked it!
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Sarah — Reply
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.
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Rene — Reply
I’m so glad you liked this as much as me. There is nothing better than a warm salad when it is cold outside!
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Mrs Jones — Reply
Loved this but it made way too much dressing., which was much thicker than pictured….would recommend scaling back and using less mustard
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Sarah — Reply
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!
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Rene — Reply
So glad you liked it! I make one serving of this all of the time – the dressing is super easy to scale down!
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Rita C. Donnell — Reply
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.
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Kayla — Reply
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!
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Meredith — Reply
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!
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Jodi Besser Tripp — Reply
Delicious. I did not have a jalapeno, so I just upped the chili and pepper a tiny bit.
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Rene — Reply
Yum – great swap. So glad you liked this!
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Vini — Reply
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
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Vini — Reply
Also, wasn’t sure how I would feel about having tahini as the main ingredient in the dressing, but it works so beautifully!
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Rene — Reply
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!
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Laurel — Reply
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!
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Rene — Reply
Yay! So glad it was a hit! This is one of my favorite weeknight dinners 🙂
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Cathy — Reply
This was delicious! Thank you for this great recipe!!
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Rene — Reply
You’re so welcome! Glad it was a hit!
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Fuchi Girl — Reply
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 ?
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Rene — Reply
Haha – it’s not about how it looks, just how it tastes. So glad you liked it!
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