• Preheat oven to 400 degrees F.
• Cut sweet potatoes lengthwise into large wedges. Arrange on a baking sheet, lined with parchment paper.
• Trim brussels sprouts by chopping the stems off, then cut in half. Add to the baking sheet along with the sweet potatoes.
• Drizzle coconut or avocado oil on veggies and sprinkle with a little garlic powder and pink Himalayan sea salt.
• Bake for 15 minutes, then remove from oven, flip over the sweet potato wedges, and bake for another 15 minutes.
• In the meantime, add kale to a large bowl and massage with your hands for two minutes. This will soften the greens and make them easier to digest.
• Divide the kale into two bowls.

Dressing

• Mix together tahini, dijon mustard, lemon juice, and just a little water to thin depending on how thick you like your dressing. I like to use a mason jar to shake the dressing, then use it as a storage container for leftovers.
• Once the sweet potatoes and brussels sprouts are baked, you can start to build the salads. Add the remaining ingredients on top of the kale.
• Drizzle the tahini dressing on top and serve immediately.