Of all the super healthy greens, kale is QUEEN! As well as being one of the most nutrient-dense foods on the planet, kale is also loaded with powerful antioxidants like quercetin. Nutritionists kiss!

Time to prepare: 30 minutes. 4 servings.

INGREDIENTS

• 12 Heirloom Carrots (washed)

• 1 tbsp Coconut Oil

• 1/2 tsp Sea Salt

• 3 tbsp Tahini

• 1 Lemon (juiced)

• 1/4 cup Water

• 2 tbsps Extra Virgin Olive Oil (divided)

• 8 cups Kale Leaves (finely sliced)

• 1 tbsp Red Wine Vinegar

• 2 cups Lentils (cooked, drained, and rinsed)

DIRECTIONS

1. 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.)

2. 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.

3. 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 over top and drizzle with tahini dressing. Enjoy!

NOTES:

Prep Ahead: Slice the kale and massage it in 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 for up to 3 days.