Makes 2 servings
(per serving) 565 cal / 46 P / 60 C / 17 F
Easy roast potato bowl that you can fix up in under 30 mins.
1 hot BBQ chicken from supermarket (I used 150g or 5oz per serving)
4 red potatoes
Kale (roughly 2 cups - 1 per serve)
5g unsalted butter (for cooking kale)
Roasted vegetable seasoning mix (could also use a combination of salt, pepper and rosemary - I used this one)
1/4 cup spring onion
1.5 tsp honey
2 tbsp white vinegar
1 tsp sesame oil
1/2 handful sesame seeds
Chopped parsley (to taste)
Salt (for boiling water and for massaging kale)
Wash potatoes but leave skin on, chop into small pieces
Preheat oven to 200C (390F)
Bring a saucepan to the boil with salt in the water
Place potatoes in salted water and allow to cook for approx 10-15 mins (check to see when fork easily goes through, do not over cook or they will fall apart!)
While potatoes are cooking slice up 1/4 cup of spring onion and 1 scallion
When potatoes are finished drain them and place them on a baking tray
Put spice mix on potatoes, then put sliced spring onion and scallion on the baking tray with the potatoes
In a separate bowl mix vinegar, sesame oil, and honey, stir well before pouring over potatoes
Sprinkle with sesame seeds and parsley and place in the oven for approx 15 mins (until skins of potatoes are crispy)
While potato is in the oven prepare your kale. You will want to massage the kale to make sure it isn’t chewy. To do this, rip of pieces of kale, place in a bowl or on a cutting board with salt on top (Himalayan salt works well for this) and massage salt into kale until it becomes a darker colour and feels wilted.
Put kale in a microwave safe bowl with 5g (1 tsp) butter and microwave for approx 60sec until cooked.
Chop up BBQ chicken and weigh out desired portions.
Remove potatoes from the oven when done and serve with kale and chicken!