Kale Potato Bowl With Crispy White Beans

Name: Kale Potato Bowl With Crispy White Beans
Total time: 45 min
Yield: 4
Ingredients: 600 g potatoes, cut into wedges; 460 g white beans, drained and rinsed; 2 tbsp neutral oil; salt to taste; 1 tbsp lemon juice; 1 tbsp dijon mustard; 2 tbsp tahini; 1 tbsp soy sauce; 50 g plant-based parmesan; 4 tbsp water; salt and pepper to taste; 200 g black kale, stems removed and chopped; 2 avocados, sliced; 2 tbsp black sesame seeds

Sun Feb 02 2025

45 MINUTES

This Potato Kale bowl is anything but boring. Colourful, crispy and filling - enjoy for dinner and save the leftovers for lunch.

SERVINGS:

Ingredients

Roast

600 g potatoes, cut into wedges
460 g white beans, drained and rinsed
2 tbsp neutral oil
salt to taste

Dressing

1 tbsp lemon juice
1 tbsp dijon mustard
2 tbsp tahini
1 tbsp soy sauce
50 g plant-based parmesan
4 tbsp water
salt and pepper to taste

Salad

200 g black kale, stems removed and chopped
2 avocados, sliced
2 tbsp black sesame seeds

Instructions

Start by preheating the oven to 225 degrees celsius.
Prepare a baking sheet with parchment paper and add the potatoes slices. Drizzle with olive oil then sprinkle with salt and toss with your hands until evenly coated. Bake in the middle of the oven for 45 minutes.
15 minutes into the potato bake - coat the white beans with oil and add to the baking sheet with potato. Put back into the oven, and continue to cook until potatoes are golden and beans are crispy.
Meanwhile, make the dressing by combining all ingredients (lemon juice, dijon, tahini, soy sauce, plant parmesan, water, salt and pepper) in a small bowl. Whisk until well combined.
In a large bowl add the kale and pour over the dressing. Toss to coat evenly.
Assemble by adding kale, potatoes and beans to a bowl and top with avocado and sesame seeds.