Whole Lotta Lunch 1: Tahini Kale Slaw and Roasted Tamari Portobello Bowl

This week I made the Tahini Kale Slaw and Roasted Tamari Portobello Bowl from The Sprouted Kitchen Bowl and Spoon Cookbook. TIP: I followed the recipe for the dressing and dumped the entire bowl onto the greens/carrots. I found it to be too much dressing!  Start with a little and add more to your taste. Also, this recipe easily makes enough for 4 lunches – especially if you are generous with the kale.

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