Description
These vibrant and hearty bowls combine roasted sweet potatoes, spicy peppers, and massaged kale, all drizzled with a tangy mustard tahini dressing. A plant-based, nutrient-rich meal that’s packed with flavor and perfect for busy weeknights.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 red bell pepper, chopped
1 jalapeño, seeded and finely chopped
4 cups curly kale, stems removed
1 red onion, thinly sliced
1 ½ tablespoons tahini
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon maple syrup
Salt and pepper to taste
Optional: chili flakes for extra heat
Optional: chopped parsley or cilantro for garnish
Instructions
Preheat the oven to 425°F (220°C). Spread sweet potato cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, and roast for 20-25 minutes, flipping halfway through, until golden and crispy.
While the potatoes roast, whisk together the tahini, Dijon mustard, lemon juice, 1 tablespoon of olive oil, minced garlic, and maple syrup in a small bowl. Season with salt and pepper to taste.
In a large bowl, toss the chopped kale with a splash of olive oil, a pinch of salt, and your hands to massage for about 2 minutes until tender. Add the red onion and jalapeño, and mix in.
Once the potatoes are roasted, add them and the red bell pepper to the kale bowl.
Toss everything gently with the tahini dressing. Taste and adjust seasoning as needed.
Serve in bowls, garnished with chili flakes or fresh herbs if using.
Notes
Make ahead: Massage the kale and prepare ingredients up to a day in advance.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. The dressing may thicken; stir or add a splash of water to loosen.
Variation: Add chickpeas, roasted chickorweed, or avocado for an extra protein or creaminess boost.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg