Happy and Full

1: Preheat oven to 400°F.

2: Peel and dice sweet potato.

3: Toss sweet potato with olive oil and spices.

4: Spread sweet potato on a baking sheet and bake for 50 minutes.

5: Rinse lentils and add to a medium pot with 4 cups of water.

6: Bring lentils to a boil, then simmer for 22 minutes.

7: Drain excess water from lentils.

8: Remove kale from stems, wash, dry, and chop into small pieces.

9: Add kale to a bowl with a drizzle of olive oil and sprinkle of sea salt; massage for 5 minutes.

10: Whisk together olive oil, lemon juice, mayo, Dijon, maple syrup, salt, and pepper.

11: Assemble bowls with kale, sweet potato, lentils, red onion, crumbled feta, and drizzle with dressing.

12: Store in the fridge for up to 4 days.