Roasted Sweet Potato & Kale Grain Bowl

Ingredients

• 2 whole Sweet Potatoes
• 1 bunch Curly Kale
• 1 cup Farro
• 2 ½ cups Vegetable Broth
• ⅓ cup Tahini
• 1 whole Lemon
• 2 cloves Garlic
• 1 tbsp Maple Syrup
• 2 tbsp Olive Oil

Instructions

1. Preheat oven to 425°F. Toss sweet potato cubes with olive oil and spread on a sheet pan. Roast 22 minutes until tender and caramelized.
2. Meanwhile, combine farro and vegetable broth in a pot. Bring to a boil, reduce heat, and simmer 18 minutes until tender. Drain any excess liquid.
3. Whisk tahini, lemon juice, garlic, maple syrup, and 3 tbsp water until smooth and pourable.
4. Massage chopped kale with 2 tbsp of the dressing until softened, about 1 minute.
5. Divide farro among 4 bowls. Top with kale and roasted sweet potatoes. Drizzle with remaining dressing.