Lentil, Sweet Potato and Kale Salad with Tahini Dressing

This "salad" is light enough to be a weeknight, on-the-go meal but hearty enough to satisfy even the hungriest belly.   It is packed with complex FLAVOR, complete protein, vitamins, minerals and healthy fats.  If you are lacking preparation time, many of the parts can be made ahead of time and assembled when you are ready to eat.  Substitutions are easy. Choose a variety of vegetables you enjoy and preferably locally fresh, but don't leave out the lentils!
And do not skip the dressing.  Tahini is so tasty and super healthy!! It is high in protein, it is one of the best sources of calcium, is loaded with vitamins and minerals, is great for your skin and muscle tone and is a good source of fatty acids.  EAT IT!

1-2 Sweet Potatoes (yams), skinned and diced
1 Tbs olive oil
1 tsp turmeric
2 tsp cumin
1 tsp chili powder
salt and pepper
1c French Green Lentils
1 large bunch of kale, arugula, spinach or your favorite dark green leaf
1 ripe avocado, diced
2 tomatoes, chopped
1 small japanese cucumber, chopped
1 bunch asparagus, steamed and chopped
1 red bell pepper, diced

Dressing (whisk together)
1/3 c tahini
2 Tbs lemon juice
1 tsp garlic powder
2 tsp honey
1 tsp salt

Toss sweet potatoes in olive oil and spices and bake in oven at 400F until edges are crisped, about 20-30 minutes.  Cook lentils in 2 cups of water over medium heat for about 20 minutes and drain. Chop vegetables and toss all together.  Top with Tahini dressing and serve!