Roasted Potato Bowl w/ Almond Dressing

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! ♥︎

Roasted Potato Bowl w/ Almond Dressing

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• Total Time: 1 hour 5 minutes
• Yield: 2 1x

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Add avocado, 1/4 teaspoon of chili flakes, and a pinch of salt and pepper to a small bowl. Mash coarsely with a fork.
6. 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