Recipe

SPICY POTATO & KALE BOWL

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SPICY POTATO & KALE BOWL

I have managed to activate an old shoulder injury 🙈 about two years ago I upset my ACL and rotator cuff and last night whilst dealing with Georgie I’ve upset it again, the pain is so much worse than I remember 😭

It’s going to be a long recovery – last time it took 6 months and then a good 12 months before I had good movement back.

Anyway enough of my pitty party, enjoy the meal below.

FOR THE POTATOES
500g potatoes, cut in bite-sized pieces
1 red onion, diced and separated
1 green capsicum, diced
1 tbsp olive oil
1 tsp paprika
1/2 tsp chili powder
Salt & pepper to taste
FOR THE DRESSING
1/2 cup tahini
2 TBS white wine vinegar
2 TBS American mustard
lemon juice to taste
1 tsp oregano
1/2 tsp garlic powder
Salt & pepper to taste
water as needed
FOR THE SALAD
4 cups kale chopped and stems removed
1/4 cup chilli olives
1 lemon juiced

INSTRUCTIONS
▪️ Preheat the oven to 200c and line baking tray.

▪️ Combine the potatoes, red onion, capsicum, olive oil, paprika and chili powder in a bowl. Stir to coat evenly. Spread mixture out on the baking try and sprinkle with salt and pepper.

▪️ Place in the oven and bake for 20 minutes. Remove from the oven and give it a good mix around.  Then cook for an additional 20 minutes or until potatoes are crispy and veggies are soft.

▪️ While the potatoes are cooking, combine all 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 and potatoes then top with olives. Drizzle with dressing and serve.

Made 2 generous serves.

#mealprep #vegetarianmealprep #plantbased

Recipe adapted from @thissavouryvegan