By Aaron Wurm
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Peel and dice the sweet potato into small cubes. Slice the zucchini into half moons. Cut the red bell pepper into strips.
Place the sweet potato, zucchini, and red bell pepper on the prepared baking sheet. Drizzle with half of the olive oil and season with salt, pepper, and cumin. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, prepare the kale by removing the stems and chopping the leaves. Massage the chopped kale with a small amount of salt to soften. Set aside.
In a small bowl, combine the tahini, lemon juice, remaining olive oil, salt, pepper, and garlic powder. Whisk until smooth to make the tahini dressing.
In a large mixing bowl, combine the cooked lentils, roasted vegetables, softened kale, and toss with the tahini dressing until well combined. Adjust seasoning if necessary.
Serve the salad warm, garnished with additional pepper or lemon juice if desired.
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By Aaron Wurm
This Salad Vegetarian Vegan Healthy Warm Salad recipe is ready in 45 minutes and features cooked green or brown lentils, sweet potato, zucchini and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Peel and dice the sweet potato into small cubes. Slice the zucchini into half moons. Cut the red bell pepper into strips.
Place the sweet potato, zucchini, and red bell pepper on the prepared baking sheet. Drizzle with half of the olive oil and season with salt, pepper, and cumin. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, prepare the kale by removing the stems and chopping the leaves. Massage the chopped kale with a small amount of salt to soften. Set aside.
In a small bowl, combine the tahini, lemon juice, remaining olive oil, salt, pepper, and garlic powder. Whisk until smooth to make the tahini dressing.
In a large mixing bowl, combine the cooked lentils, roasted vegetables, softened kale, and toss with the tahini dressing until well combined. Adjust seasoning if necessary.
Serve the salad warm, garnished with additional pepper or lemon juice if desired.
Calories per Serving: 450
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