CARROT BEET KALE SALAD WITH ROASTED POTATOES

INGREDIENTS

For the Roasted Potatoes

• 2 white potatoes, cut into chunks (about 1 cup chopped per salad)

• sprinkle of garlic powder, onion powder, salt and pepper

• 1 tsp extra virgin olive oil

• optional: light sprinkle of chilli powder or cayenne

For the Tahini Sauce

• 6 tbsp tahini (90 g)

• 1/4 cup fresh lemon juice

• 1/4 cup water (or more to reach desired consistency)

• 1 tsp each sea salt and garlic powder

• 2 tsp pure maple syrup

For the Salad (per serving)

• 1 small beet (approx. 1/2 cup grated)

• 1 larger or 2 small carrots ( approx. 1/2 cup grated)

• 2 cup/handfuls de-stemmed and finely chopped kale

• squeeze of fresh lemon juice

• salt and pepper, if desired

• dash of hot sauce, if desired