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Export 13 ingredients for grocery delivery
Step 1
Preheat the oven to 200°C fan. Cut the sweet potatoes into wedges.
Step 2
In a bowl, toss the sweet potato wedges with a splash of olive oil, salt, black pepper, and cumin. Spread onto a baking tray.
Step 3
In the same bowl, toss the chickpeas with the remaining oil and seasoning left in the bowl. Set aside.
Step 4
Roast the sweet potatoes for 25 mins. Flip the potatoes, add the chickpeas to the tray, and roast for another 15 mins until golden and crisp.
Step 5
Make the dressing: In a bowl, whisk together the gochujang, tahini, soy sauce, maple syrup, and lime juice. Loosen with a little water until it reaches a drizzleable consistency. Taste and season with salt, if needed.
Step 6
Place the kale in a colander and pour over boiling water until wilted. Squeeze out excess liquid, roughly chop, and mix through the lentils.
Step 7
To serve, divide the lentil mixture into serving boxes. Top with roasted sweet potatoes and chickpeas. Drizzle with the gochujang tahini sauce and garnish with toasted sesame seeds and sliced spring onions.
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