- 1 sweet potato, cubed
- 2 slices tofu, cubed
- 2 large handfuls kale
- Pinch of cinnamon
- Pinch of cayenne
- 1/2 tablespoon tamari
- 1 tablespoon toasted sesame oil
- 1/2 tablespoon lemon juice
- 1 tablespoon tahini
- salt, to taste
Preheat oven to 425F.
Toss sweet potato cubes in cinammon, cayenne and salt. Bake for about 30 minutes.
Cut tofu into cubes and add to a baking sheet. Drizzle with tamari and sesame oil and bake for about 20 minutes.
While sweet potatoes and tofu bake, massage the kale with tamari, sesame oil, lemon juice, tahini and salt - rubbing the dressing into the leaves so they soften.
Toss everything together and add bean sprouts, pomegranate and more tahini.