Lentil bowl with roasted sweet potato, kale and tahini dressing

Ingredients (Serves: 2)

• Lentils (cooked, jar or can)290 g
• Sweet potato360 g
• Kale100 g
• Red onion40 g
• Tahini (sesame paste)30 g
• Lemon40 g
• Olive oil16 g
• Ground cumin3 g
• Garlic4 g
• Pumpkin seeds (optional)16 g

Method

1. 1

   Heat the oven to 210 °C. Cut the sweet potato into cubes, toss with half of the oil, the cumin and salt and roast for 25 minutes, turning once.

2. 2

   Remove the hard stems from the kale and chop the leaves. Cook them in the rest of the oil with the sliced red onion for 4 minutes.

3. 3

   Whisk the tahini with the lemon juice, the crushed garlic, 2 tablespoons of water and a pinch of salt until smooth.

4. 4

   Put the drained cooked lentils in a bowl and warm them for 1 minute in the kale pan, then season with salt.

5. 5

   Add the sweet potato and the kale to the lentils, pour over the tahini dressing and sprinkle with the pumpkin seeds.

Nutrition per serving

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