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Sweet Potato Lentil Bowls with Fennel Kale Slaw + Lemon Tahini Sauce

Servings 4 People

Ingredients

  • 3 sweet potatoes (yams), cut into ½” cubes 4 heaping cups, about 2 lbs
  • 2 tbsp olive oil
  • 1 ½ tsp kosher salt
  • 2 cups cooked French green lentils about 3/4 cup dry
  • 3 cups loosely packed chopped kale
  • 2 fennel bulbs, halved, cored, thinly sliced about 1 ½ cups
  • 2 tbsp lemon juice ½ lemon
  • ½ cup chopped toasted almonds
  • Fresh dill, for topping
  • Lemon wedges, for topping

For the tahini dressing:

  • ½ cup tahini
  • ½ cup water
  • 2 tbsp chopped fresh dill, optional
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp soy sauce or tamari
  • ¾ tsp kosher salt
  • ½ tsp black pepper

Items you can prep ahead (optional)

  • Cook the lentils
  • Make the tahini dressing
  • Roast the sweet potatoes
  • Toast the nuts
  • Prep the kale and fennel

Instructions

  • Preheat the oven to 450F or 425F convection (use convection if you have it). Line a rimmed baking sheet with parchment paper. Add the sweet potatoes, olive oil and 1 teaspoon salt and toss to coat. Bake for 20 minutes, or until nicely browned/charred.
  • In a large bowl, add the lentils, kale, fennel, lemon juice and remaining ½ tsp salt and toss to coat.
  • To make the tahini dressing, add all ingredients to a medium bowl and whisk thoroughly to combine. You can also make this in a blender. If too thick, add more water or lemon. If too thin, add more tahini. This will depend on how thin or thick your tahini is.
  • Place the lentil fennel mixture on your plate and top with the roasted sweet potatoes, tahini dressing, toasted nuts, dill, and a squeeze of lemon. Sprinkle with salt and black pepper.

Notes

Substitutions

  • Use any roasted starchy vegetable in place of the sweet potato.
  • Use 1/2 cup soaked cashews in place of the tahini. Soak them overnight or in boiling water for 10 minutes. Use a blender to make the sauce.
  • Use parsley or cilantro in place of dill.
  • French green lentils (Le Puy) are my favorite, but you could use beluga or black lentils, or even green lentils.

Storage

  • Store everything separately in airtight containers in the fridge for up to 5 days.

Leftovers + Repurposing

  • Be sure to warm up the sweet potatoes before topping the slaw.
  • Tahini dressing will thicken in the fridge. Stir in a splash of water or more lemon juice to thin it out. It may need more salt since you watered it down.
  • Turn it into a rice bowl.