Preheat the oven to 475 degrees F. Peel and chop the sweet potato into medium pieces and place on a parchment-lined baking sheet. Drizzle with about 1 tablespoon olive oil and sprinkle with ¼ teaspoon of salt and roast in the oven for 15 minutes.

* If cooking dry lentils instead of using canned lentils, cook them now according to package directions. I use canned lentils for ease of use in this recipe.

Make the quinoa according to package directions. For this recipe I use 1 cup of uncooked quinoa with 1 ½ cups of water.

While the sweet potato and quinoa are cooking, make the creamy tahini dressing. Add all of the dressing ingredients to a blender and blend until smooth, or alternatively use a small bowl and whisk to combine.

Next, add the kale leaves to a medium bowl and add 1 teaspoon of lemon juice, 1 teaspoon olive oil, and ¼ teaspoon salt and massage the kale with your hands until the leaves start to soften and turn a really dark green- about 3-5 minutes.

In a large bowl, add the cooked quinoa and let it cool for about 5 minutes, then add all of the other ingredients to the bowl along with ⅓ cups of the dressing and toss to combine. If you'd like to warm the lentils first you can add them to a small skillet or warm them in the microwave.

Serve in bowls and garnish with additional seeds and dressing if desired. Store any leftovers in an airtight container in your fridge and enjoy within a few days. The dressing may be stored in an airtight container in the fridge for up to a month.