Lentils (dry): 50g (1/4 cup), Kale: 100g (3 cups, chopped), Sweet potato: 100g (1 small, diced), Cucumber: 80g (1/2 medium, diced), Cherry tomatoes: 80g (1/2 cup, halved), Red onion: 30g (1/4 small, thinly sliced), Tahini: 15g (1 tbsp), Lemon juice: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Water: 15ml (1 tbsp), Cumin: 1g (1/4 tsp), Smoked paprika: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped)
1. Rinse 50g lentils and cook according to package instructions. Drain and set aside. 2. Preheat oven to 400°F (200°C). 3. Toss 100g diced sweet potato with 5ml olive oil, 1g salt, and 1g black pepper. 4. Spread on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized. 5. Meanwhile, in a small bowl, whisk together 15g tahini, 10ml lemon juice, 3g minced garlic, 15ml water, 1g cumin, and 1g smoked paprika to make the dressing. 6. In a large bowl, massage 100g chopped kale with 5ml olive oil for 2-3 minutes, until softened. 7. Add the cooked lentils, roasted sweet potato, 80g diced cucumber, 80g halved cherry tomatoes, and 30g thinly sliced red onion to the kale. 8. Drizzle with the tahini dressing and toss to combine. 9. Garnish with 5g chopped parsley before serving.
