Vegan Tahini-Roasted Radish & New Potato Bowl Spring Dinner

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.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4

Course: DINNER

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

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:
160 g 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
200 g cherry tomatoes halved
200 g cucumber chopped small
2 large celery stalks thinly sliced
100 g pomegranate seeds
4 spring onions thinly sliced
2 large sprigs fresh mint finely chopped
Sesame seeds to serve

Equipment

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.

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

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.