Crispy smashed potatoes, buttery beans, jewel-bright pomegranate, and a tahini-miso dressing that you’ll want to put on everything — this Vegan Tahini-Roasted Radish & New Potato Bowl is what spring eating actually looks like. It’s fresh, it’s satisfying, and it looks like you tried a lot harder than you did.
I made this for the first time on a Saturday when I had new potatoes, a can of butterbeans, and absolutely no patience for a complicated recipe. Forty-five minutes later, I had a bowl so good I immediately made it again the next day. The tahini-miso dressing alone is worth making this recipe. I’ve been drizzling it on everything since.
What Is the Vegan Tahini-Roasted Radish & New Potato Bowl?
This is a roasted new potato bowl built around crispy smashed baby potatoes tossed with a vibrant salad of butterbeans, cherry tomatoes, cucumber, celery, pomegranate seeds, spring onions, and fresh mint. Everything gets pulled together with a rich, creamy tahini-miso dressing made with dairy-free yoghurt and lime juice.
It’s:
- 100% vegan — every single ingredient
- Naturally gluten-free (check your miso paste label)
- High in plant protein and fiber from the butterbeans
- 4 generous servings in 45 minutes
- Meal-prep friendly and absolutely stunning in a bowl
This is the kind of plant-based meal that changes how people think about vegan cooking. It’s not a sad salad. It’s a full, textured, flavor-packed bowl that genuinely satisfies.
Why This Bowl Works So Well for Spring
Smashed Potatoes Are in a League of Their Own
Boiling new potatoes until just tender, then smashing them flat before roasting — it sounds almost too simple. But that smashing technique creates maximum surface area for crisping, and the result is golden, crunchy-edged potatoes with fluffy insides that no whole-roasted potato can compete with.
New potatoes in spring are at their best — thin-skinned, waxy, and naturally sweet. They roast up beautifully and carry the chilli flakes and olive oil perfectly.
The Tahini-Miso Dressing Is the Real Star
Let’s be honest — a great dressing can carry an entire bowl. This one combines thick dairy-free yoghurt, runny tahini, extra-virgin olive oil, white miso paste, and fresh lime juice into something deeply savory, slightly tangy, and genuinely creamy. The miso adds umami depth that makes the dressing taste complex without being complicated.
White miso is the mildest option — it blends seamlessly into the yoghurt without being pungent. If you’ve never used miso in a dressing before, this recipe will convert you.
Color, Texture, and Freshness in Every Bite
Pomegranate seeds add bursts of sweetness and crunch. Cherry tomatoes bring acidity. Cucumber and celery keep things crisp and fresh. Fresh mint lifts everything with herby brightness. Every component plays a specific role, and together they create a bowl with range — something different in every forkful.
Recipe Details
| Detail | Info |
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Total Time | 45 minutes |
| Servings | 4 people |
| Estimated Calories | ~480 kcal per serving |
| Cuisine | British |
| Course | Lunch & Dinner |
| Diet | Vegan, Vegetarian |
Kitchen Equipment You’ll Need
No specialist equipment required — just standard kitchen kit:
- 2 large baking trays — Lined with parchment paper for the smashed potatoes. Two trays give the potatoes space to crisp up properly rather than steam.
- Large pot — For boiling the potatoes before roasting.
- Heatproof jar or mug — For smashing the potatoes flat. Yes, really — any sturdy flat-bottomed object works perfectly.
- Medium mixing bowl — For whisking together the tahini dressing.
- Large mixing bowl — For tossing the final salad together.
- Whisk or fork — For the dressing.
- Sharp knife and chopping board — For all the salad prep.
- Colander — For draining the potatoes and the butterbeans.
That’s it. No blender, no food processor, nothing that needs plugging in. Straightforward tools for a seriously good result.
Ingredients
For the Potatoes:
- 1 kg baby new potatoes
- 2–3 tbsp olive oil
- ½ tsp chilli flakes
- Salt and pepper to taste
For the Tahini-Miso Sauce:
- 160g thick dairy-free yoghurt (coconut or soy-based both work well)
- 3 tbsp runny smooth tahini
- 2 tbsp extra-virgin olive oil
- 1 tbsp white miso paste
- 1 lime, juiced
- 3–4 tbsp water, to thin to your preferred consistency
For the Salad:
- 1½ x 400g tins butterbeans (360g once drained)
- 200g cherry tomatoes, halved
- 200g cucumber, chopped small
- 2 large celery stalks, thinly sliced
- 100g pomegranate seeds
- 4 spring onions, thinly sliced
- 2 large sprigs fresh mint, finely chopped
- Sesame seeds to serve
How to Make the Vegan Tahini-Roasted Radish New Potato Bowl
Step 1: Boil the Potatoes
Preheat your oven to 180°C (160°C fan). Line two large baking trays with parchment paper. Scrub the baby potatoes clean and halve any larger ones. Add them to a pan of boiling water and cook for 10 minutes — until you can pierce them easily with a knife.
Don’t skip the boil. Roasting raw potatoes directly gives you uneven results — hard centers and overcooked outsides. Boiling first guarantees a fluffy interior before the oven works on the crust.
Step 2: Smash and Season
Drain the potatoes and spread them across the two lined baking trays. Take a heatproof jar or mug and press down firmly on each potato to flatten it. You want them to spread out and crack open at the edges — those cracks are where the crispiness happens.
Drizzle generously with olive oil, scatter over the chilli flakes, and season with salt and pepper. Make sure every potato gets some coverage.
Step 3: Roast Until Golden
Roast in the oven for 25 minutes, turning the trays halfway through for even crisping. When they’re ready, the potatoes will be golden brown with crunchy edges and a tender center. They should look genuinely exciting — not pale and sad.
Step 4: Make the Tahini-Miso Dressing
While the potatoes roast, add the dairy-free yoghurt, tahini, extra-virgin olive oil, white miso paste, and lime juice to a bowl. Whisk everything together until smooth. Add water one tablespoon at a time until you reach a pourable but still thick consistency.
Taste and season with salt and pepper. The dressing should be creamy, tangy, and savory all at once. If it tastes flat, add a touch more lime juice — that usually fixes it immediately.
Step 5: Prep the Salad
Drain and rinse the butterbeans. Halve the cherry tomatoes, chop the cucumber into small pieces, thinly slice the celery and spring onions, and finely chop the fresh mint. Get everything ready before the potatoes come out of the oven so you can assemble immediately while the potatoes are still hot.
Step 6: Toss and Serve
Add the hot smashed potatoes to your large mixing bowl along with the butterbeans, cherry tomatoes, cucumber, celery, pomegranate seeds, spring onion, and fresh mint. Pour the dressing over everything and toss well to coat every ingredient.
Serve in bowls, topped with a generous sprinkle of sesame seeds. Eat immediately for maximum crunch — or see the storage notes below if you’re saving some for later.
Estimated Caloric Breakdown (Per Serving)
| Component | Approx. Calories |
| New potatoes (250g) + olive oil | ~250 kcal |
| Butterbeans (90g drained) | ~90 kcal |
| Tahini-miso dressing (¼ portion) | ~110 kcal |
| Cherry tomatoes, cucumber, celery | ~20 kcal |
| Pomegranate seeds, spring onion, mint | ~15 kcal |
| Total per serving | ~480 kcal |
At around 480 kcal per serving, this bowl is filling and balanced — complex carbs from the potatoes, plant protein and fiber from the butterbeans, and healthy fats from the tahini and olive oil. It’s a complete meal, not a side dish pretending to be one.
Tips for the Best Smashed Potato Bowl
Use Baby New Potatoes Specifically
Waxy new potatoes hold their shape after boiling and smashing without falling apart. Floury or starchy potatoes will crumble and won’t give you those satisfying crispy edges. New potatoes are the right tool for this job — don’t swap them for regular roasting potatoes.
Give the Potatoes Space on the Trays
Crowded trays mean steamed potatoes, not crispy ones. Use two large trays and spread the smashed potatoes in a single layer with space between them. If they’re touching, rotate them to separate before roasting.
Make the Dressing Thicker for Drizzling
If you want to drizzle the dressing over assembled bowls rather than toss it in, keep it on the thicker side — use 2 tablespoons of water instead of 4. Thicker dressing stays on top for presentation; thinner dressing coats the whole salad. Both approaches work — it just depends on how you want to serve it.
Season the Dressing Generously
The dressing needs to season the entire bowl, so it should taste slightly more intense than you’d expect on its own. A properly seasoned dressing makes the whole bowl come alive. Under-seasoned dressing makes everything taste a bit flat.
Variations to Try
The Vegan Tahini-Roasted New Potato Bowl is incredibly adaptable. Here are some great ways to make it your own:
- Add roasted radishes — The title promises them and they deliver. Halve fresh radishes, toss with olive oil, and roast alongside the potatoes for a peppery, slightly caramelized addition
- Swap butterbeans for chickpeas — Roasted chickpeas add extra crunch and protein
- Use roasted red peppers instead of or alongside cherry tomatoes for a smoky sweetness
- Add avocado slices for extra creaminess and healthy fats
- Use lemon instead of lime in the dressing for a slightly different citrus profile
- Swap mint for basil or dill if that’s what you have fresh — both work beautifully
- Add toasted walnuts or pumpkin seeds for extra crunch and nutrition
- Use kalamata olives alongside the other salad ingredients for a Mediterranean angle
the dressing works on virtually any grain bowl, roasted vegetable dish, or simple green salad. Make a double batch and keep it in the fridge for the week.
How to Store Leftovers
This bowl stores well — which makes it a great meal prep option.
- Store in a sealed container in the fridge for 2–3 days
- The potatoes will soften overnight as they absorb dressing — they lose their crunch but the flavor deepens
- For meal prep: Store the dressing separately and toss just before serving to maintain the potato texture
- The salad components hold up well — the cucumber and celery stay crisp for at least 2 days
One thing to note: add the sesame seeds fresh each time rather than storing them tossed in. They go soft quickly once they hit the dressing.
Still Hungry, Try It Next recipe :-
Vegan Zucchini Ribbon & Cherry Tomato
What to Serve This Bowl With
This is a complete meal on its own, but here are some great additions if you’re feeding a crowd or want a fuller table:
- Warm flatbreads or pitta — Perfect for scooping up the tahini dressing
- Extra tahini dressing on the side — For those who want to go all in (everyone wants to go all in)
- A simple cucumber and dill salad as a light side
- Roasted aubergine or courgette alongside the potatoes for a more substantial spread
- Chilled sparkling water with mint and lime — Matches the freshness of the bowl perfectly
Why Butterbeans Belong in Every Vegan Bowl
Butterbeans are criminally underused in plant-based cooking. They’re creamy, mild, and carry dressings beautifully — they absorb flavor without asserting a strong taste of their own. One tin of butterbeans gives you around 20g of protein and 12g of fiber — serious nutritional value in something that costs almost nothing.
They also add a satisfying heft to salads and bowls without needing cooking. Open the tin, drain and rinse, done. No prep, no cooking, straight into the bowl. In a recipe like this one, they’re doing a huge amount of work with zero effort on your part.
The Tahini-Miso Combination — Why It Works
Tahini and miso are both fermented or paste-based ingredients with a deep umami character. Tahini brings nuttiness and richness, miso brings salty, complex depth. Together, they create a dressing that tastes like it has twice as many ingredients as it does.
White miso is the mildest variety — less intense than red or brown miso — which makes it the right choice here. It adds complexity without overpowering the tahini or the fresh lime. If you haven’t cooked with white miso before, this dressing is the perfect starting point. (Meaning: you’ve been missing out and now you know.
Frequently Asked Questions
Can I use a different type of miso?
Yes, but white miso gives the mildest, most balanced result. Red miso is saltier and more intense — use half the amount if that’s all you have and taste as you go.
What dairy-free yoghurt works best?
Thick, unsweetened varieties work best — coconut-based yoghurt or soy-based plain yoghurt. Avoid thin, runny yoghurt as the dressing won’t hold its creamy consistency.
Can I make this ahead for a dinner party?
Absolutely. Roast the potatoes and prep all the salad components in advance, but store everything separately. Assemble and dress just before serving so the potatoes stay crispy.
Is this recipe nut-free?
Tahini comes from sesame seeds, not tree nuts — so it’s nut-free but not seed-free. If you have a sesame allergy, swap the tahini for sunflower seed butter and skip the sesame seeds on top.
Still Hungry, Try It Next recipe :-
Vegan Light Creamy Leek & New Potato Soup
My Final Thoughts
The Vegan Tahini-Roasted Radish & New Potato Bowl is everything a spring dinner should be — colorful, textured, satisfying, and built on ingredients that actually taste good together. The smashed potatoes bring the crunch, the butterbeans bring the substance, the pomegranate brings the surprise, and that tahini-miso dressing ties the whole thing together in the most delicious way.
Forty-five minutes from start to bowl. Four people fed. Zero compromise on flavor.
Make this one soon — and when you make the dressing, make extra. You’re going to want it on everything this week.
Vegan Tahini-Roasted Radish & New Potato Bowl Spring Dinner
Ingredients
Equipment
Method
- Step 1: Boil the Potatoes
- Preheat your oven to 180°C (160°C fan). Line two large baking trays with parchment paper. Scrub the baby potatoes clean and halve any larger ones. Add them to a pan of boiling water and cook for 10 minutes — until you can pierce them easily with a knife.
- Don’t skip the boil. Roasting raw potatoes directly gives you uneven results — hard centers and overcooked outsides. Boiling first guarantees a fluffy interior before the oven works on the crust.
- Step 2: Smash and Season
- Drain the potatoes and spread them across the two lined baking trays. Take a heatproof jar or mug and press down firmly on each potato to flatten it. You want them to spread out and crack open at the edges — those cracks are where the crispiness happens.
- Drizzle generously with olive oil, scatter over the chilli flakes, and season with salt and pepper. Make sure every potato gets some coverage.
- Step 3: Roast Until Golden
- Roast in the oven for 25 minutes, turning the trays halfway through for even crisping. When they’re ready, the potatoes will be golden brown with crunchy edges and a tender center. They should look genuinely exciting — not pale and sad.
- Step 4: Make the Tahini-Miso Dressing
- While the potatoes roast, add the dairy-free yoghurt, tahini, extra-virgin olive oil, white miso paste, and lime juice to a bowl. Whisk everything together until smooth. Add water one tablespoon at a time until you reach a pourable but still thick consistency.
- Taste and season with salt and pepper. The dressing should be creamy, tangy, and savory all at once. If it tastes flat, add a touch more lime juice — that usually fixes it immediately.
- Step 5: Prep the Salad
- Drain and rinse the butterbeans. Halve the cherry tomatoes, chop the cucumber into small pieces, thinly slice the celery and spring onions, and finely chop the fresh mint. Get everything ready before the potatoes come out of the oven so you can assemble immediately while the potatoes are still hot.
- Step 6: Toss and Serve
- Add the hot smashed potatoes to your large mixing bowl along with the butterbeans, cherry tomatoes, cucumber, celery, pomegranate seeds, spring onion, and fresh mint. Pour the dressing over everything and toss well to coat every ingredient.
- Serve in bowls, topped with a generous sprinkle of sesame seeds. Eat immediately for maximum crunch — or see the storage notes below if you’re saving some for later.
Notes
Estimated Caloric Breakdown (Per Serving)
| Component | Approx. Calories |
| New potatoes (250g) + olive oil | ~250 kcal |
| Butterbeans (90g drained) | ~90 kcal |
| Tahini-miso dressing (¼ portion) | ~110 kcal |
| Cherry tomatoes, cucumber, celery | ~20 kcal |
| Pomegranate seeds, spring onion, mint | ~15 kcal |
| Total per serving | ~480 kcal |
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.