Vegan lunch bowl with Hasselback potatoes

Preheat the oven to 375 degrees F and wash the potatoes. 2. Make vertical cuts width-wise through each potato without cutting all the way through, using chopsticks as a guide. 3. Place the potatoes on a baking sheet, brush the tops with oil, season with salt and pepper, and bake 50-60 minutes until crispy. 4. Chop the veggies and arrange them in a bowl with the lettuce, beans, corn, tomatoes, cucumber, carrot ribbons, and red cabbage. 5. Whisk the spicy tomato sauce ingredients in one bowl and the tahini sauce ingredients in another. 6. Serve the bowl with the hot potatoes and the sauces.