This meal is a definite favourite of my mum and I, and although this one is made with sweet potato, the salad is equally delicious with a roasted butternut squash cubes to replace to sweet potato! It’s really easy to prepare and makes a great packed lunch. The tahini dressing is a personal fav – used on pretty much anything – and I obviously used more on my salad than is picture above (did it or the ‘gram).

Spicy Roasted Sweet Potato, Lentil Salad & Tahini Dressing 
Serves two

The roasted potato:
3 small sweet potatoes
1 tsp cayenne pepper
1/2 tsp cinnamon
1/2 tsp paprika
pink/sea salt and black pepper
fresh or dried coriander
chopped fresh chilli (optional)
1-2 tbsp coconut oil
A handful of pumpkin or sunflower seeds

The lemon-tahini dressing: (will make enough with some left over…maybe)
3 tbsp tahini
2-4 tbsp filtered water (more if needed)
Juice of 1 lemon
1 garlic glove
Pepper

The rest:
1 cup green lentils
1 small red onion
1 avocado
Fresh coriander
1 tsp sumac
Large handfuls of rocket/arugula
1 cooked beetroot (optional)

Wash, peel and slice the sweet potato into cubes, toss with the spices, salt, pepper, optional coriander and melted coconut oil. Roast in the oven for about 40-45 minutes. Once they have been cooking for 30 minutes, chuck in the seeds to toast.

Cook the lentils in 2 cups of water for about 30 minutes on a low heat.

Make the dressing and prepare the rest of the ingredients. Once everything is ready, assemble and drizzle with the tahini dressing – store any left over dressing in the fridge, however, feel free to use it all if you want to and just go by your own judgement.