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Mustard Roasted Potato Bowl with maple-almond dressing, tofu, and veggies.
This Roasted Potato Bowl with mixed greens, mashed avocado, radish slices, chickpeas, roasted tofu and a delicious almond dressing is full of awesome flavors and textures. It’s one of those vegan meals that are healthy, and most importantly surprisingly delicious.
After 3-4 weeks of boring diet I could finally start to eat good food again. I’m so happy!
This bowl was one of the first things I made where I could use my teeth again, and I have to say it was all heaven in my mouth. Listen, I know I can be overdramatic about food sometimes, but for someone whose life is all about food it can be a massive struggle to eat boring foods. So yeah, this Roasted Potato Bowl was everything to me! 😅
If you follow me on Instagram, you probably know that this type of salad or bowl is actually what I eat most days. I love that I can just throw together whatever random cooked or raw things I have around and make it into a great meal.
However I rarely get to share a recipe like this, because it’s usually leftovers from here and there that go into such bowls. So this is a special occasion, not just because of my teeth.
It’s once again a ‘recipe’ that’s totally up for your individual touch. I personally always enjoy some green base with roasted and raw veggies, legumes, some protein and a creamy dressing, but you can add or omit here anything you want.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Roasted Potato Bowl w/ Almond Dressing
- Total Time: 1 hour 5 minutes
- Yield: 2 1x
Ingredients
- 300 g/10 oz baby potatoes
- 2 tbsp lemon juice
- 1/2 tbsp brown mustard seeds
- 2 tsp mustard
- 1 tsp olive oil (optional)
- 1 cup/125 g cubed smoked tofu
- 2 tbsp soy sauce or tamari
- 4–6 cups mixed greens
- 1 cup of cooked chickpeas
- 6–8 radishes, thinly sliced
- 1/2 avocado
- 2 tsp everything bagel seasoning
- 2 tbsp almond butter
- 3 tsp lemon or lime juice
- 1.5 tsp maple syrup
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- salt, pepper
Instructions
- Cut potatoes into smaller pieces, and add to a bowl with lemon juice, mustard seeds, mustard, oil, if using, and salt and pepper. Toss to coat evenly.
- Place potatoes on a baking tray, and bake at 200°C/400ºF for 40-50 minutes, tossing halfway, or until potatoes are golden brown and crispy.
- Meanwhile add tofu cubes to a non-stick skillet, and cook at medium-high heat for 3 minutes, then flip cubes with a spatula, add soy sauce, salt and pepper, and cook for another 2-3 minutes, until tofu is crispy.
- For the dressing whisk together almond butter, lemon or lime juice, maple syrup, garlic powder, 1/4 teaspoon of chili flakes, and a pinch of salt and pepper. Add a little water to get a dressing consistency.
- Add avocado, 1/4 teaspoon of chili flakes, and a pinch of salt and pepper to a small bowl. Mash coarsely with a fork.
- To assemble bowls divide greens between bowls, then top with roasted potatoes, tofu cubes, mashed avocado, chickpeas, and radish slices. Drizzle with dressing and sprinkle with everything bagel seasoning. Enjoy!
- Prep Time: 15 mins
- Cook Time: 50 mins
That looks nice, esp. that almond dressing 🙂
Thanks, Angie 🙂
Just this morning I was thinking of how I could make a warm salad. This bowl ticks all the boxes. Thanks, Evi!
Great minds think alike 😛
I hope you’ll like this!
Hello potatoes 🙂 You know what, I can survive on potatoes. Just love this. I am excited to try that almond dressing.
Hahaha, same with me! Potatoes are my number 1 staple food 😛
It’s great to hear that you can eat again solid food. The bowl looks great. I imagine is very tasty too.
Thank you, Anca 🙂