sweet potato spinach salad with puy lentils, oyster mushrooms & tahini dressing

this salad is easily my favorite this season so far. the flavors are amazing and well...sweet potatoes just make anything taste good!

how to:

•cook up 1 c dry puy lentils in 2 c bone broth until soft but not mushy.

•toss 2 cubed sweet potato in coconut oil, s & p and lay out onto a parchment lined baking sheet. bake in oven preheated to 400F until soft.

•"fry" 3 c chopped oyster mushrooms in coconut oil or ghee & a dash of coconut aminos. once wilted, toss with thyme, lemon juice and black pepper to taste.

•add spinach to a large bowl, top with lentils, cooked sweet potato & mushrooms and drizzle with tahini dressing:
3 T raw tahini
3 T lemon juice
2 T coconut aminos
pinch of chili powder
4 drops of stevia or 2 t pure maple syrup
mix well and toss with salad to coat. serve!