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