Vegan lunch bowl with Hasselback potatoes

Ingredients

• 1/3 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp tahini
• 1 tsp balsamic vinegar
• 4 tbsp water
• Salt and pepper to taste
• 1 small cucumber
• 1/2 cup corn
• 1 pound mini potatoes ((450 g))
• 3 cups lettuce (chopped)
• 1 cup kidney beans (cooked)
• A couple of cherry tomatoes
• 1/2 carrot ((peeled with a peeler into ribbons))
• 4-5 tbsp shredded red cabbage
• 1 tbsp olive oil to brush the potatoes
• 2 heaped tbsp tomato paste
• 1/2 - 1 tbsp hot sauce ((use less if you don't like it too spicy))
• 1/2 tsp coconut sugar
• 1/3 tsp oregano ((ground))
• 1/4 tsp salt ((or more to taste))
• 1/8 tsp black pepper ((or more to taste))
• 1 tbsp or more water ((to thin out))
• 1 tbsp lime juice or lemon juice
• 1 clove garlic finely minced
• 1/2 - 1 tsp maple syrup (or agave syrup)
• 1/8 tsp ground cumin ((optional))
• 1/2 tsp hot sauce ((optional))