Spicy Potato Kale Bowls with Mustard Tahini Dressing

It's another CSA week! We have about a month and a half left on our CSA box and are gearing up for some fall ingredients. Even though it's still pretty hot in this area of Ohio I'm ready for some comforting fall recipes. After a hectic week last week we ended up with two weeks worth of CSA ingredients in our fridge so we'll be cooking a lot this week. This bowl was Sunday brunch and the potato and pepper mixture over the top certainly invokes the flavors of a nice breakfast hash. The mustard tahini dressing really helped to tie everything together.

Recipe from the Savory Vegan.

We received: Pak Choy, Bok Choy, Silver Slicer Cucumber, Green Beans, a Tomato, a Zucchini, Arugula, Mixed Greens, and Kale.

Ingredients:
Potatoes
-1 pound yellow potatoes cut in bite-sized pieces
-1/2 red onion, roughly chopped
-1 serrano, sliced
-1 green bell pepper, chopped
-1 tablespoon olive oil
-1/2 teaspoon paprika
-1/2 teaspoon chili powder
-Salt & pepper to taste

Dressing
-1/2 cup tahini
-2 tablespoons red wine vinegar
-2 tablespoons Dijon mustard

-1 teaspoon oregano 

-1/2 teaspoon garlic powder
-Salt & pepper to taste
-Water as needed

Salad
-2 cups kale chopped and stems removed
-1 lemon juiced

Toss the potatoes, red onion and peppers with the olive oil, paprika, chili powder, and a dash of salt and air fry at 350 for 25 minutes -- tossing the potato/pepper mixture twice during the air frying process. Alternatively, you can roast everything at 425 for 35-40 minutes.

To make the dressing combine all of the ingredients in a small bowl and whisk together. Taste and adjust seasoning as needed and add water to thin out the dressing to the desired consistency.

Massage the kale with lemon juice and a pinch of salt and then serve each plate of kale topped with the potatoes, red onion and peppers, as well as the mustard-tahini dressing.