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.
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).
While the sweet potatoes and lentils cook, prepare the lemon-tahini sauce by stirring all the ingredients together. Set aside.
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).
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.
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/