Ingredients:
1lb sweet potatoes, cut into cubes
1 tablespoon avocado oil
salt and back pepper
3/4 cup brown lentils
3 tablespoons parsley, chopped
3 tablespoons cilantro, chopped
2 tablespoons pistachio, toasted and chopped
zest and juice of 1 lime
2 tablespoons olive oil
1/2 teaspoon cumin
2 tablespoons tahini
Toss the sweet potatoes with the oil, salt, and pepper, and roast in the oven until golden.
Boil the lentils and drain.
In a bowl, or with a mortar and pestle, combine the parsley, cilantro, pistachio, lime zest, and half the lime. Add the olive oil and season with salt and pepper.
In a small bowl, combine cumin and tahini with remaining lime juice and some salt. Add water until runny.
Plate the lentils and arrange the sweet potatoes on top of them. Drizzle with the green sauce as well as the tahini sauce.
Can be served warm, room temperature, or cold.
