Spicy Potato and Kale Bowl
Be the first to rate this
![Preparation time]()
Prep time20 min![Cooking time]()
Cooking time30 min![Servings]()
PortionsPortions 4![Difficulty]()
DifficultyEasy
Ingredients
- 2 pounds baby potatoes, washed and cut in half
-
1/4 cup melted Country Crock Plant Butter Tub with Olive Oil
![olive oil spread]()
- 1 teaspoon + a large pinch kosher salt, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 6 cups packed chopped kale
- 1 lemon, juiced
- 1/2 cup vegan sour cream
- 2 tablespoons finely chopped red onion
- harissa sauce, for topping
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 450 degrees F.
- In a large mixing bowl, toss the potatoes with the Country Crock® Plant Butter, 1 teaspoon salt, garlic powder, cayenne pepper, and black pepper. Transfer the potatoes to a baking sheet, and bake for 25-30 minutes, or until golden brown and fork tender.
- Meanwhile, add the kale, lemon juice, and a large pinch of salt to a mixing bowl. Massage the kale, with your hands, for 30 seconds. This will tenderize the kale.
- To assemble, portion the kale evenly into 4 bowls. Add a quarter of the roasted potatoes to each bowl, and scoop about 2 tablespoons of vegan sour cream into each bowl. Then sprinkle red onions on top. Finish the bowls with a drizzle of harissa sauce. The bowls can be assembled with warm or room temperature potatoes.
Tell us what you think below
Please enter your feedback before submit
You have already submitted your review, please change something to update.
Please enter your feedback below 500 characters
Error in submitting your feedback, please try later.
Nothing to add, thanks!
Thanks for sharing your feedback!
This pop-up will close automatically
