Spicy Potato Bowls with Tahini Dressing Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
- 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.
- Prepare Salad Base: Toss the lettuce in a large bowl with the juice of one lemon to lightly dress and brighten the greens.
- 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
