by 
Okay friends, this Epic Roast Potato Power Bowl is super scrumptious, not to mention incredibly easy to prepare! It’s a great example of how everyday ingredients can create a cracking plant-based meal.
I have a confession to make:
I used to be scared of potatoes. Okay, so not like “scared” as in ghosts (lol) but scared to eat them for fear of gaining weight.
Now, It’s no secret that for most of my life I’ve had a pretty messed up relationship with food. My About page has a good overview if you’re interested. There were “good” and “bad” foods and little old me with a body that (I felt) was never quite good enough.
I’m not saying I didn’t eat potatoes, but I would feel guilty when I did. See, I grew up in an era where carbs were the enemy and a food group to avoid at all costs. So much wasted energy feeling guilty about a natural, essential part of the human diet all because a super model once said she avoided potatoes to maintain her figure.
When I decided to become a vegetarian I knew I wanted to do it right. It was time to be kind to my body. After all, it really is so amazing. My body is strong, and healthy and grew another human. Not to mention the 2 years of breastfeeding that followed. Why was I being so mean to myself?
What I found out:
To my surprise (and relief) all the research I did told me that:
- carbs not the enemy and,
- are an essential component of a healthy plant-based diet.
You see foods such as rice, pasta, and (the super-star of today’s post) potatoes unlock the protein in things like legumes, beans, and those delicious dark green leafy veggies.
All this means, not only should I stop feeling guilty about eating potatoes, but I must embrace the humble spud as the super food it is! A fundamental food group that aids in the absorption of plant-based proteins in the human body. Amen! 🙂
Which brings me to today’s recipe. My Epic Roast Potato Power Bowl is a nourishing yet simple dish that’s bursting with flavour. It’s a warming, comforting bowl of goodness with some kick-arse Creamy Tahini Dressing to tie it all together. This meal really is a favorite around my house and I just know you’re going to love it too. Make sure you leave a comment down below and let me know how you go, or share you’re own food stories. I’d love to hear from you.
And, as always, remember to subscribe to the blog and follow me on Instagram for more food adventures. xx
Epic Roast Potato Power Bowl
Serves 2
8 baby royal blue potatoes (washed and halved, skin on)
3 cups kale leaves (stalks removed and torn into bite-size pieces)
1 cup frozen baby peas (thawed)
1/4 cup flaked almonds (toasted)
a pinch of chilli flakes (can omit if you don’t like heat)
1 and 1/2 tbs olive oil
salt and pepper to taste
2 tbs my Creamy Tahini Dressing (find recipe here)
Method:
- Preheat your oven to 200C fan-forced. Line an oven tray with baking paper, set aside.
- Place your potatoes into a pot, cover with tap water and pop them on the stove on a high heat. Bring the potatoes to the boil and cook for around 5-10 minutes or until a fork easily pierces the spud.
- Drain the cooking water from the potatoes and spread them out evenly on the oven tray.
- Drizzle 1 tbs of the olive oil over the potatoes, sprinkle a bit of salt and pepper over the top and pop them in the oven for around 35 minutes or until golden brown.
- When the potatoes only have around 10 minutes to go you can saute your kale leaves. Heat the remaining 1/2 tbs olive oil in a fry pan. Throw your kale leaves in the pan with the chilli flakes and let it cook for around 3 minutes or until the leaves have wilted and are a little crispy around the edges.
- Note: I also like to toast my flaked almonds, thaw my peas, and make the Tahini Dressing while the potatoes are cooking
- Time to assemble your power bowls. Put your Epic Roast Potatoes to one side, then the sauteed kale, then the peas and sprinkle the toasted almonds over the whole thing. Finish them off with a drizzle of my Creamy Tahini Dressing.
