Spicy Potato Bowls with Tahini Dressing Recipe

Introduction

Spicy Potato Bowls with Tahini Dressing are a flavorful and hearty dish perfect for a satisfying meal. Roasted vegetables get a kick from bold spices, complemented by a creamy, tangy tahini sauce. This easy recipe brings a vibrant mix of textures and tastes to your table.

Ingredients

• 1 lb potatoes (½ kg)
• 1 green pepper
• 1 hot pepper (or Jalapeño if available)
• 1 red onion
• 1 tbsp olive oil
• ½ tsp red pepper flakes
• ½ tsp chili powder
• Salt and pepper, to taste
• ½ cup tahini
• 2 tbsp yellow mustard
• 2 tbsp red wine vinegar
• Lemon juice, to taste
• 1 tsp oregano
• ½ tsp garlic salt
• Water, if needed
• 1 lettuce
• Juice of 1 lemon

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
2. Step 2: Slice the potatoes, green pepper, hot pepper, and red onion. Place them into a large bowl.
3. Step 3: Add red pepper flakes, chili powder, salt, black pepper, and olive oil to the bowl with the vegetables. Toss everything together so the vegetables are evenly coated.
4. Step 4: Spread the coated vegetables evenly on the prepared baking sheet. Bake for 30 minutes or until tender and golden brown.
5. Step 5: While the vegetables bake, combine tahini, yellow mustard, red wine vinegar, lemon juice, oregano, garlic salt, black pepper, and a little water in a jar. Shake or whisk until smooth, adding water as needed to reach desired consistency. Refrigerate until ready to use.
6. Step 6: Remove the vegetables from the oven and let them cool slightly. In a large bowl, toss the lettuce with lemon juice.
7. Step 7: Add the roasted vegetable mixture to the lettuce. Drizzle with the tahini dressing and toss gently before serving.

Tips & Variations

• For milder heat, substitute the hot pepper with a milder variety or reduce the chili powder.
• You can add cooked chickpeas or grilled chicken for extra protein.
• Try adding herbs like parsley or cilantro for a fresh finish.
• If tahini dressing is too thick, thin it with warm water, a teaspoon at a time.

Storage

Store the roasted vegetables and salad separately in airtight containers in the refrigerator for up to 3 days. Keep the tahini dressing in its own jar. When ready to eat, reheat the vegetables gently in the oven or microwave, then combine with fresh lettuce and dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this recipe?

Yes, feel free to substitute or add vegetables like zucchini, carrots, or cherry tomatoes. Adjust roasting time if needed to ensure all vegetables are tender.

Is this recipe vegan?

Yes, this dish is naturally vegan and dairy-free, making it suitable for vegan diets.

Spicy Potato Bowls with Tahini Dressing Recipe

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★★★★★

4.4 from 545 reviews

This Spicy Potato Bowl with Tahini Dressing is a flavorful and vibrant dish featuring roasted spicy potatoes and peppers served over fresh lettuce, drizzled with a zesty tahini mustard dressing. Perfect for a hearty vegetarian meal with a delightful balance of spice, tang, and creaminess.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 1 lb potatoes (½ kg)
• 1 green pepper
• 1 hot pepper (or Jalapeño if available)
• 1 red onion
• 1 tbsp olive oil
• ½ tsp red pepper flakes
• ½ tsp chili powder
• Salt and pepper, to taste

Tahini Dressing

• ½ cup tahini
• 2 tbsp yellow mustard
• 2 tbsp red wine vinegar
• Juice of 1 lemon
• 1 tsp oregano
• ½ tsp garlic salt
• Black pepper, to taste
• Water, as needed to thin

Salad

• 1 head of lettuce
• Juice of 1 lemon

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. Prepare Vegetables: Slice the potatoes, green bell pepper, hot pepper (jalapeño), and red onion. Place them in a large bowl. Add red pepper flakes, chili powder, salt, black pepper, and olive oil. Toss well to evenly coat all the vegetables with the spices and oil.
3. Roast Vegetables: Spread the coated vegetables evenly over the prepared baking sheet. Bake in the preheated oven for 30 minutes or until the vegetables are tender and golden brown, stirring halfway if desired.
4. Make Tahini Dressing: While the vegetables roast, combine tahini, yellow mustard, red wine vinegar, lemon juice, oregano, garlic salt, black pepper, and enough water to achieve a smooth, pourable consistency in a jar. Cover and refrigerate until ready to use.
5. Prepare Salad Base: Toss the lettuce in a large bowl with the juice of one lemon to lightly dress and brighten the greens.
6. Assemble the Bowls: When the roasted vegetables are done and slightly cooled, add them to the dressed lettuce. Drizzle with the tahini dressing to taste and gently toss or serve with dressing on top as desired.

Notes

• You can adjust the heat level by using milder or hotter peppers according to your preference.
• If tahini is too thick, add water gradually to get your preferred dressing consistency.
• Leftover roasted vegetables can be stored in the fridge for up to 3 days and reheated.
• This dish works well as a vegetarian main or a hearty side dish.
• For added protein, consider topping with chickpeas or grilled tofu.

Keywords: spicy potatoes, tahini dressing, roasted vegetables, vegetarian bowl, tahini mustard, baked potatoes, healthy bowls