Roasted Potato and Kale Bowl

Serves 1
Prep Time 10 mins
Cook Time 20 mins

Because you bought a packet of kale after you saw Beyonce wearing a jumper with ‘KALE’ written on it, but don’t know what to do with it.


  • 2 big potatoes (or three little ones, cute)
  • 1 tsp garlic powder
  • 1 red pepper
  • 2 handfuls of chopped kale (all the hard stalks removed)
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1 tsp wholegrain mustard
  • 1 tsp agave (or maple syrup)


Pre-heat oven to 200°c and line a baking tray with parchment.

Roasting time

Chop the potatoes in half then in half again then in half again, woo hoo knife fun, basically the smaller the pieces the quicker they cook!

Wet these slices under the tap then place on a lined baking tray. Sprinkle with garlic powder and give them a shimmy to make sure they’re covered.

Chop up a red pepper into slices and arrange around the potato on the baking tray.

Throw these in the oven for 20 minutes until all brown and bakey (you know what I mean).

Kale time

For the kale, put the chopped leaves in a sieve over the sink. Pour some water over them then gently massage the leave to soften them. Massaging kale is the great stress-reliever of 2015. This makes the kale easier to chew, hooray.

Take it out of the sieve into some kitchen roll and pat dry. Add to a nice big bowl.

Dressing time

For the dressing, mix the balsamic vinegar with the mustard and syrup until it all comes together. Pour this over the kale, get your hands in there and massage the dressing into the leaves. Kale is as needy as a very hungover person in a health spa, constant massaging!

Then let it marinate while you wait for the potatoes to cook.

Eating time

When they’re done add the baked potatoes and pepper to the kale bowl and you’re done!

Munch while singing Beyonce songs with KALE added into the lyrics (e.g if you liked it then you should have put some kale in it…etc)

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