Ingredients
8cupsLacinato,or curly kale, roughly-chopped, tough stems removed
2cupsfarro,or quinoa, cooked, optional
1avocado,peeled, pitted, sliced
½small red onion,peeled, thinly sliced or diced
⅓cupdried cranberries
⅓cuppepitas
1cuptahini dressing
2medium sweet potatoes
15ozchickpeas,drained and rinsed
2tbspolive oil
½tspgarlic powder
½tspground cumin
½tspsmoked paprika
cayenne,a pinch
Kosher salt and black pepper
Preparation
Preheat the oven to 425 degrees F.
Line a baking sheet with aluminum foil and spray with cooking spray.
In a large bowl, add the sweet potatoes and chickpeas, then drizzle them with oil.
Sprinkle evenly with the garlic powder, cumin, smoked paprika and cayenne, then toss until evenly combined.
Pour the sweet potato mixture out onto the prepared baking sheet in an even layer.
Season evenly with a few pinches of salt and pepper.
Bake for 30 minutes, or until the sweet potatoes are cooked through and soft.
Transfer the pan to a cooling rack. Set aside.
Add the kale to a serving bowl, or portion it evenly between food storage containers. Add in the cooked farro.
Top evenly with the roasted sweet potato, chickpeas, avocado, red onion, dried cranberries, and pepitas.
Drizzle the tahini dressing evenly over the salad.
Serve, and enjoy!
