Spicy Potato and Kale Bowl
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![Preparation time]()
Prep time20 min![Cooking time]()
Cooking time30 min![Servings]()
Portions4![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.
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