Kale Potato Bowl With Crispy White Beans | Cookies and Salt

Ingredients

• 600 g potatoes, cut into wedges
• 460 g white beans, drained and rinsed
• 2 tbsp neutral oil
• salt to taste
• 1 tbsp lemon juice
• 1 tbsp dijon mustard
• 2 tbsp tahini
• 1 tbsp soy sauce
• 50 g plant-based parmesan
• 4 tbsp water
• salt and pepper to taste
• 200 g black kale, stems removed and chopped
• 2 avocados, sliced
• 2 tbsp black sesame seeds