Cooking Time: 30 minutes

Serves 4

What you Need:

• 3 sweet potatoes, cut into half-moons
• Olive oil
• Salt
• ⅓ cup of tahini paste
• 1 pouch of Haven’s Kitchen Herby Chimichurri
• 1 lemon
• 4 cups kale, chopped
• ½ cup walnuts, chopped and toasted
• A handful of dried cherries

 How to Make It:

1. Preheat your oven to 425. Drizzle the sweet potatoes with a glug of olive oil and salt, spread the potatoes out on a baking sheet lined with parchment, and roast and roast for about 30 minutes until crispy but tender
2. Make the dressing by whisking the tahini paste, half a pouch of the chimichurri,  the juice of the lemon, and enough water to make the dressing smooth but creamy. Add salt to taste
3. Spoon the dressing over the kale. Add the roasted sweet potatoes, then drizzle with more of the dressing and top with the walnuts and dried cherries