For the Lemon Tahini Sauce
- 5 tbsp tahini
- 3 tbsp each water and fresh lemon juice
- 1 tbsp pure maple syrup
- 1 tsp each garlic powder and sea salt
For the Red Cabbage
- 1 small red cabbage, thinly sliced, preferably with a mandolin
- 1/4 cup vinegar of choice (white, apple cider, red wine, white wine or balsamic)
- 2 tsp organic cane sugar (any white sugar works)
- 1/2 tsp sea salt
For the Salad Bowls (per serving)
- half a baked sweet potato
- handful of fresh spinach
- 1/2 an avocado, diced
- 2 tbsp hummus
- handful of fresh sprouts of choice
- 1/2 cup cooked lentils of choice
- handful of chopped fresh cilantro
- salt and pepper, to taste
- To make the lemon tahini sauce, whisk the sauce ingredients together in a bowl until smooth and creamy.
- To make the red cabbage slaw, slice the red cabbage with a mandolin, place the finely chopped cabbage in a bowl, add the vinegar, sugar and salt, toss and let sit for 20 minutes or so to soften and add flavour. This is optional but it make it more like a slaw than just plain, raw red cabbage.
- To make the roasted sweet potato, pre-heat the oven to 425 F. Cut the sweet potatoes in half length-wise and place face down on a baking sheet that’s either sprayed with non-stick cooking spray or lined with a silicone baking mat. Bake for 30-40 minutes until browned on the bottom and tender. Once they’re cooked, slice and sprinkle with a little salt and pepper.
- To assemble the bowls, add 1/2 a sweet potato and a big scoop of the cabbage slaw to each then add the rest of the ingredients and drizzle with the lemon tahini sauce.
The lemon tahini sauce and cabbage make enough for 4 large bowls or 6 smaller ones. Adjust the rest of the bowl ingredients accordingly or to your preference, it doesn’t have to be exact.
- Serving Size: 1
- Calories: 525
- Fat: 25 g
- Carbohydrates: 65 g
- Fiber: 21 g
- Protein: 18 g
Keywords: sweet potato, salad, avocado, lentils