Name: Vegan lunch bowl with Hasselback potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 2
Ingredients: 1 pound mini potatoes ((450 g)); 3 cups lettuce (chopped); 1 cup kidney beans (cooked); 1/2 cup corn; A couple of cherry tomatoes; 1 small cucumber; 1/2 carrot ((peeled with a peeler into ribbons)); 4-5 tbsp shredded red cabbage; 1 tbsp olive oil to brush the potatoes; Salt and pepper to taste; 2 heaped tbsp tomato paste; 4 tbsp water; 1/2 - 1 tbsp hot sauce ((use less if you don't like it too spicy)); 1 tsp balsamic vinegar; 1/2 tsp coconut sugar; 1/2 tsp onion powder; 1/3 tsp garlic powder; 1/3 tsp oregano ((ground)); 1/4 tsp salt ((or more to taste)); 1/8 tsp black pepper ((or more to taste)); 2 tbsp tahini; 1 tbsp or more water ((to thin out)); 1 tbsp lime juice or lemon juice; 1 clove garlic finely minced; 1/2 - 1 tsp maple syrup (or agave syrup); 1/4 tsp onion powder; 1/4 tsp salt ((or more to taste)); 1/8 tsp black pepper ((or more to taste)); 1/8 tsp ground cumin ((optional)); 1/2 tsp hot sauce ((optional))