I love eating leftovers. So when I had some sweetpotatoe falafels over I mixed them with some vegetable and topped it with tahini dressing.
Ingredients (serves 2)
Wash and cut the bell peppers into small slices. Peal the kohlrabi and cut it into small pieces. Put the bell peppers and the kohlrabi on a baking sheet with baking paper. Sprinkle 1 tbsp oil over the bell peppers and kohlrabi and let them bake until they are soft and slightly brown(200 degrees).
Wash the salad and cut off the roots of the salad. Whisk lemon juice, water, tahini, oil, salt and pepper in a small bowl until smooth.
Assemble salad, bell peppers, red kohlrabi and falafel in two bowls. Drizzle with tahini dressing.