Yield 4 servings
These roated sweet potatoes are topped with wilted kale, marinated lentils, and a lemony tahini drizzle; a quick and versatile meal at its best!
1 1/2 pounds small sweet potatoes (about 4-6), washed
2 tablespoons Riojana or California Olive Ranch olive oil, divided
1 shallot, finely chopped
3/4 cup Taking Stock chicken bone broth, Pacific bone broth, or stock from the deli
4 cups packed kale, washed and trimmed and roughly chopped
1 1/2 cups Lemony Marinated Lentils
1/2 cup water
1/3 cup tahini
4 teaspoons fresh lemon juice
1 clove garlic, finely chopped
1/4 teaspoon salt
Pinch of pepper
Sweet potatoes can be baked ahead of time and stored covered in the refrigerator for up to four days.
The tahini dressing can also be made ahead and stored in a sealed container in the refrigerator for up to five days.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/roasted-sweet-potatoes-with-lentils-and-tahini-dressing/