Spiced Potato and Kale Bake with Lemon-Tahini Drizzle

Ingredients

• 600 g, diced potatoes
• 250 g, chopped kale
• 1, diced red bell pepper
• 3 cloves, minced garlic
• 1 tsp cumin
• 1 tsp smoked paprika
• a pinch nutmeg
• 2 tbsp coconut aminos
• 2 tbsp lemon juice
• 1/2 cup water
• 2 tbsp tahini
• 2 tbsp, chopped fresh parsley
• to taste black pepper

Steps

1. 1. Preheat the oven to 200°C (400°F).
2. 2. In a large mixing bowl, combine the diced potatoes, kale, red bell pepper, minced garlic, cumin, smoked paprika, nutmeg, coconut aminos, and black pepper. Mix well to coat the vegetables with the spices.
3. 3. Transfer the mixture to a baking dish and pour the water over the top.
4. 4. Cover the baking dish with aluminium foil and bake in the preheated oven for 20 minutes.
5. 5. Remove the foil and bake for an additional 10 minutes, or until the potatoes are tender and slightly golden.
6. 6. While the vegetables are baking, prepare the lemon-tahini drizzle by whisking together the tahini, lemon juice, and a bit of water until smooth and creamy.
7. 7. Once the bake is done, remove from the oven and drizzle the lemon-tahini sauce over the top. Garnish with chopped fresh parsley before serving.

Notes

• This dish is comforting and flavourful with the added twist of nutmeg, which adds warmth. The lemon-tahini drizzle gives a creamy finish.

Substitutions

• If tahini is excluded, you can use sunflower seed butter for a nut-free alternative.