Healthy and tasty veggies!
Serves: 4, Prep Time: 10 minutes, Total Time: 25 minutes.
12 heirloom carrots (washed)
1 tbs. coconut oil
½ tsp. sea salt
3 tbs. tahini
1 lemon (juiced)
¼ cup water
2 tbsp. extra virgin olive oil (divided)
8 cups kale leaves (finely sliced)
1 tbs. red wine vinegar
2 cups lentils (cooked, drained, and rinsed)
Preheat the oven to 430°F. Line a baking sheet with parchment paper. Rub the carrots with coconut oil, then season with sea salt. Bake for 20 minutes. (Note: You can leave the green tops on or slice them off before roasting.)
Meanwhile in a small jar, combine the tahini, lemon juice, water, and half the olive oil. Cover with a lid and shake vigorously until well mixed. Set aside.
Add the finely sliced kale to a large bowl and massage with the remaining olive oil and red wine vinegar. Divide between bowls and top with lentils. Add roasted carrots overtop and drizzle with tahini dressing. Enjoy!
Chef's Tip: Prep Ahead: Slice the kale and massage it in the olive oil and red wine vinegar. Drain and rinse the lentils. Store both covered in the fridge until ready to prep the rest.