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Roasted Vegetable & Lentils with Tahini Cream Sauce

The Balanced Kitchen
  • minutes
  • Serves 2

INGREDIENTS

1/2

Avocado, ripe

1

Garlic, bulb

200 g

Green or brown lentils, pre-cooked

1

Red bell pepper

2

Red onions

200 g

Sweet potato, wedges medium thin

1

Yellow bell pepper

1

Lemon - juice only

2 tbsp

Tahini, dark

1 pinch

Sea salt and ground black pepper

2 tsp

Total sweet xylitol

1 tsp

Cumin, ground

1 cup

Water