Roasted Carrots with Lentils & Tahini
Servings 4 servings
Calories 421kcal
Ingredients
- 12 Heirloom Carrots washed
- 1 tbsp Coconut Oil
- 1/2 tsp Sea Salt
- 3 tbsp Tahini
- 1 Lemon juiced
- 1/2 cup Water
- 2 tbsp Extra Virgin Olive Oil divided
- 8 cups Kale Leaves finely sliced
- 1 tbsp Red Wine Vinegar
- 2 cups Lentils cooked, drained and rinsed
Instructions
- Preheat oven to 430 degrees F. Line a baking sheet with parchment paper. Rub the carrots with coconut oil and season with sea salt. Bake 20 minutes.
- 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 and 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 over top and drizzle with tahini dressing.
Notes
-
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.
-
Roasting the Carrots
You can leave the green tops on the carrots or slice them off before roasting.
-
Leftovers
Store covered in the fridge up to 3 days.
Nutrition
Serving: 1serving | Calories: 421kcal | Carbohydrates: 53g | Protein: 17g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 546mg | Potassium: 1011mg | Fiber: 18g | Sugar: 11g | Vitamin A: 1100IU | Vitamin C: 28.9mg | Calcium: 260mg | Iron: 10.3mg