Lentil Salad with Tahini Dressing

Heat the oil in a large, non-stick wok. Add the sweet potato and cook for 5 minutes, stirring frequently, until tender. If it starts to brown too quickly, cover it with a lid.

Add the carrots, zucchini, onion, cumin, and ginger, then cook over high heat, stirring frequently, until the vegetables are tender and browned.

Finally, stir in the seeds and cook for a few more minutes. Remove from heat and add the lentils, broth powder, lemon zest, mint, and parsley.