(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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.
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