Vegan lunch bowl with Hasselback potatoes

Ingredients (for 2 servings)

• 1 lb — Mini Potatoes
• 3 cup — Lettuce
• 1 cup — Cooked Kidney Beans
• ½ cup — Corn
• 1 handful — Cherry Tomatoes
• 1 whole — Cucumber
• ½ whole — Carrot
• 4 tbsp — Shredded Red Cabbage
• 1 tbsp — Olive Oil
• 1 pinch — Salt and Pepper
• 2 tbsp — Tomato Paste
• 4 tbsp — Water
• ½ tbsp — Hot Sauce
• 1 tsp — Balsamic Vinegar
• ½ tsp — Coconut Sugar
• ¾ tsp — Onion Powder
• ⅓ tsp — Garlic Powder
• ⅓ tsp — Ground Oregano
• 2 tbsp — Tahini
• 1 tbsp — Lime Juice
• 1 clove — Garlic
• ½ tsp — Maple Syrup
• ⅛ tsp — Ground Cumin