Step 1

Preheat oven to 375 degrees F (190 C) and line a large baking sheet with parchment paper (or more baking sheets if increasing batch size).

Step 2

Add carrots to a small mixing bowl with drizzle with half of the oil (1 Tbsp or 15 ml), a pinch each salt and pepper, and 1/2 tsp curry powder (amounts as original recipe is written // adjust if altering batch size). Toss to combine. Then arrange on the baking sheet.

Step 3

Roast for 12 minutes. In the meantime, add bell pepper and broccoli to the same mixing bowl and drizzle with remaining 1 Tbsp oil, salt, pepper, and 1/2 tsp curry powder (amounts as original recipe is written // adjust if altering batch size). Toss to combine.

Step 4

Once the carrots reach the 12-minute mark, remove from the oven and increase heat to 400 degrees F (204 C). Add the peppers and broccoli to the pan. Then roast for 10-15 minutes more or until all vegetables are tender and slightly golden brown.

Step 5

In the meantime, add the kale to a large mixing bowl. In a separate small mixing bowl, add the tahini, lemon juice, maple syrup, and apple cider vinegar and whisk to combine. Thin with water 1 Tbsp (15 ml) at a time until thin and pourable.

Step 6

Pour dressing over the kale and massage with hands or tongs / serving spoons. Spread the kale over a serving platter or keep in mixing bowl for serving. Top with lentils and set aside.

Step 7

To make the curry dressing, use the same small mixing bowl from the tahini sauce and add the curry paste, lemon juice, maple syrup, salt, pepper, and oil (optional). Whisk to combine. Then add water until thin and pourable (see photo).

Step 8

Taste and adjust flavor as needed, adding more lemon juice for acidity, curry paste for intense curry flavor, salt for saltiness, or maple syrup for sweetness. Set aside.

Step 9

Remove roasted vegetables from the oven and add to the salad and lentils. Top with half of the curry dressing and serve with the remaining curry dressing. Garnish with fresh cilantro (optional).

Step 10

Enjoy immediately. Store leftovers in the refrigerator up to 3-4 days, though best when fresh.