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Ingredients
  • 1 lb. sweet potatoes, cut into 1-inch cubes (no need to peel)
  • ¼ cup, plus 1 Tbsp. extra-virgin olive oil, divided
  • ½ tsp. each sea salt and black pepper, divided
  • ¾ cup green lentils, rinsed
  • 3 Tbsp. finely chopped fresh cilantro
  • 3 Tbsp. finely chopped fresh parsley
  • 2 Tbsp. finely chopped pistachios (I use roasted, salted pistachios)
  • 1 lime zested and juiced (2 Tbsp. total of lime juice)
  • ½ tsp. ground cumin
  • 1 ½ Tbsp. tahini
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