YIELD: Makes 4 servings
INGREDIENTS
For Tahini Sauce:
1/2 cup – tahini
2 T – clover honey
1 clove – garlic, peeled
juice of 1/2 lemon
1/2 tsp. – salt
1 tsp. – Sriracha
1/4 cup – water
For Buddha Bowl:
1 lb. (3 – 4 medium potatoes) – Yukon gold potatoes, peeled
1 T – olive oil
1/2 tsp. – salt
2 cups – chopped kale
1 – red bell pepper, thinly sliced
1 – avocado, pitted and diced
4 – fried eggs
everything bagel spice, optional
DIRECTIONS
If using a food processor, place tahini, honey, garlic, lemon juice, salt and Sriracha in the food processor and pulse to combine. With machine running, pour water in the feed tube and blend well to combine. Add more water for a thinner consistency, if desired. Set the sauce aside.
If using a blender, place tahini, honey, garlic, lemon juice, salt and Sriracha in the blender, add 1/4 cup of water and combine. Add more water for a thinner consistency, if desired. Set the sauce aside.
Shred the potatoes using a box grater and pat dry with a paper towel. Heat olive oil in a non-stick skillet over medium-high heat.
Add potatoes to the hot skillet and cook for 10 minutes. Then season with salt and cook for 5 minutes more or until golden and crisp.
Add kale to skillet and sauté gently, until just wilted. Transfer potatoes and kale to 4 bowls and top each with bell pepper, avocado and egg.
Drizzle with tahini sauce and sprinkle with everything bagel spice, if using, and serve.
Recipe courtesy of registered dietitian Dana Angelo White, made for the National Honey Board