Kale Tahini Salad with Lentils & Sweet Potato

For the Beet Tahini Dressing

• 1 Beet
• 3 tbsp Tahini
• 2 tbsp Lemon Juice
• 1 tsp Raw Honey
• 3 tbsp Water
• pinch Sea Salt

For the Salad:

• 1 Sweet Potato cubed
• 1/3 cup French Lentils dried
• 1 bunch Kale lacinato or curly, washed/dried and finely shredded
• 2 Green Onions sliced on the bias, both green and white parts
• 1/3 cup Walnuts roughly chopped
• 1/2 bunch Mint chiffonade
• 1/3 cup Goat Cheese

For the Vinaigrette

• 1 tbsp Lemon Juice
• 2 tbsp Extra Virgin Olive Oil
• 1/2 tsp Raw Honey
• pinch Sea Salt
  

1. Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper. Add the cubed sweet potato and toss with a drizzle of avocado oil and sea salt. Add the beet (cut in half) to a piece of aluminum foil and wrap it around the beet, leaving a tiny bit open at the top and place with the sweet potato. Bake the sweet potato for 20 to 25 minutes and the beet for 45 to 55 minutes. Allow the beet to cool slightly before peeling.
2. Meanwhile, add the lentils to a pot on the stove with 1 cup of water and cook for 20 to 25 minutes, until cooked through. Once cooked, drain any water that is left.
3. Make the beet dressing by combining all of the ingredients in a blender or food processor and blending until smooth and creamy.
4. Whisk together the vinaigrette ingredients in a small bowl.
5. Add the shredded kale to a big salad bowl along with the vinaigrette and massage with your hands. Add in the sweet potato, lentils, green onion, walnuts and mint and toss.
6. Add the kale salad to your plate, top with goat cheese, and drizzle the beet tahini dressing on top. Serve and enjoy!