Preheat the oven to 430ºF (222ºC). Line a baking sheet with parchment paper. Rub the carrots with coconut oil then season with sea salt. Bake for 20 minutes. (Note: You can leave the green tops on or slice them off before roasting.)
Meanwhile, 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. 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 overtop and drizzle with tahini dressing. Enjoy!
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.
Leftovers: Store covered in the fridge up to 3 days.
Amount per serving
Calories 365 Fat 18g
Sugar 11g Protein 14g
Vitamin A 32611 IU
Vitamin C 56mg
Vitamin D 0 IU
Vitamin B12 0µg