40 minutes or less

*Roasting the sweet potatoes & beets for 25 minutes ahead of time cuts prep time to under 20 minutes

What You’ll Need:

2 small sweet potatoes (or 1 large), cubed

1 bunch beets, greens and base trimmed, then cubed

2 Tbsp olive oil

parchment paper or a silicone mat

sea salt & pepper to taste

1/2 can whole lentils, drained and rinsed

1 bunch kale, torn from stem

1 additional Tbsp olive oil

For the drizzle:

juice of 1 lemon

2 Tbsp tahini

4 cloves garlic

2-4 Tbsp warm, filtered water

Optional, for serving:

sesame seeds

Preheat oven to 400*

Toss cubed sweets and beets in olive oil. Spread evenly onto a sheet pan lined with parchment paper. Sprinkle with salt & pepper then roast for 25 minutes.

Then, fill a medium pot with water. Add salt and lentils. Bring to a boil, then simmer for about 20 minutes, or until lentils are tender.

While everything works its magic, tear kale from woody stem into a large bowl & set aside.

Combine ingredients for drizzle in a small food processor or blender & pulse until smooth. Set aside.

Drain cooked lentils & rinse with cool water. Add to the bowl of kale. Toss lightly with olive oil, salt and pepper.

When oven timer dings, add prepared kale & lentils to roasting pan with veggies. Spread evenly over beets & potatoes & pop back into the oven for 15 final minutes.

Drizzle sheet pan goodness with dressing and sprinkle with sesame seeds before diving in. You really just have to trust us here.

Serves 2.