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.