Preheat the oven to 400 degrees F. Prepare two large rimmed baking sheets with parchment paper.

Rub the sweet potatoes with 2 tsp. of the oil using your hands to coat the entire surface. Then, use a fork to poke holes in the sweet potatoes and place them on one of the large rimmed baking sheets. Bake the sweet potatoes for 45 minutes or until very tender.

Rub the for beets with 1 Tbsp. of oil to coat the surface and place the beets on the remaining prepared baking sheet. Roast for 50-60 minutes or until the beets are very tender.

In a large bowl, massage the kale with the olive oil until the kale is very tender and turns a dark green color.

Remove the sweet potatoes and beets from the oven. Set aside to cool for 10 minutes and gently remove and discard the skin for both. Slice the beets into quarters and scoop out the sweet potato flesh.

Meanwhile, in a large bowl or on a large platter, combine the cabbage, massaged kale, roasted beets, sweet potato flesh, almonds, sesame seeds, lemon zest, scallion and basil.

In a small bowl, whisk or mix the tahini, lemon juice, sea salt and pepper until well combined and drizzle over the cabbage mixture. Season to taste with sea salt and pepper and serve immediately.