Name: Roasted Sweet Potato, Chickpea and Kale Salad Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 batch Roasted Sweet Potatoes and Chickpeas (see below); 6-8 cups roughly-chopped Lacinato or curly kale, tough stems removed; (optional: 2 cups cooked farro or quinoa¹); 1 avocado**, peeled and pitted and sliced; half a small red onion, peeled and thinly sliced or diced; 1/3 cup dried cranberries; 1/3 cup pepitas; 1 batch Dreamy Tahini Dressing; 2 medium sweet potatoes; 1 (15 ounce) can chickpeas, drained and rinsed; 2 tablespoons olive oil; 1/2 teaspoon each: garlic powder + ground cumin + smoked paprika; pinch of cayenne; Kosher salt and freshly-cracked black pepper