Roasted Sweet Potato Macro Plate with Lemon-Tahini Sauce, Vegan & Gluten-Free
Author: 
Recipe type: Entree
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
macro bowl
  • 4 medium sweet potatoes
  • 3 cups vegetable broth
  • 1 cup dried green lentils
  • 2 tablespoons coconut oil, divided
  • 1 bunch kale, chopped
  • 2 avocados, cut in half
  • ½ cup sauerkraut
  • 2 teaspoons sesame seeds
  • salt and pepper
lemon-tahini sauce
  • ¼ cup tahini
  • juice of 1 lemon
  • 4 teaspoons tamari
  • water, added as needed to thin
Instructions
  1. To prepare the sweet potatoes, preheat the oven to 400°. Scrub the sweet potatoes and use a knife to pierce the center of each one. Place them on a baking sheet, and bake for 45-60 minutes, until tender.
  2. To prepare the lentils, bring the vegetable broth to a boil. Add the lentils and a pinch of salt, lower the heat, and simmer the liquid is absorbed and the lentils are soft (about 30 minutes).
  3. While the sweet potatoes and lentils cook, prepare the lemon-tahini sauce by stirring all the ingredients together. Set aside.
  4. To prepare the sauteed kale, heat 1 tablespoon of coconut oil at medium-heat in a pan. Add the kale and saute until it wilts (2-3 minutes).
  5. To assemble the macro plates, slice the roasted sweet potatoes lengthwise and one on each plate. Top each half with a smear of coconut oil.
  6. Next, transfer the lentils and kale to the plates. Add half an avocado to each plate, and a spoonful of sauerkraut. Drizzle the sauce over everything, then sprinkle the sesame seeds, salt and pepper on top before enjoying.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/05/10/roasted-sweet-potato-macro-bowl-lemon-tahini-sauce-vegan-gluten-free/