Cajun Roasted Broccoli Bowl

Preheat the oven to 425°F. Rinse and sort the beluga lentils. In a small saucepan, combine the lentils and ¾ cup water and bring to a boil. Cover, reduce heat to low, and cook until the lentils are tender and water has been absorbed, about 20 to 25 minutes.

Dice the sweet potato, no need to peel. Cut the broccoli florets into bite-sized pieces. Add the sweet potatoes and broccoli to a baking sheet and toss with 1 tbsp vegetable oil, and as much or as little of the cajun seasoning as you’d like. Roast until the vegetables are browned in places, about 15 to 20 minutes.

Thinly slice the radishes. Peel and mince the garlic. Destem and roughly chop the lacinato kale. Add the kale leaves to a large bowl with 1 tsp olive oil and massage with your hands for 2 to 3 minutes.

Halve the lemon and cut half into wedges. Add the juice from just half the lemon to a small bowl along with the minced garlic, tahini, ¼ cup water, and a pinch of salt. Whisk the lemon tahini dressing until smooth.

Add the cooked lentils and golden raisins to the bowl with the kale. Toss the kale and lentil salad well to combine.

Evenly divide the kale and lentil salad between large bowls. Top with sliced radishes, Cajun roasted vegetables, sunflower seeds. Drizzle everything with lemon tahini dressing. Serve with lemon wedges.