Spicy Potato and Kale Bowl

Ingredients

• 2 pounds baby potatoes, washed and cut in half
• 1/4 cup melted Country Crock Plant Butter Tub with Olive Oil
• 1 teaspoon + a large pinch kosher salt, divided
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 6 cups packed chopped kale
• 1 lemon, juiced
• 1/2 cup vegan sour cream
• 2 tablespoons finely chopped red onion
• harissa sauce, for topping