Roasted Sweet Potato, Kale and Farro Salad with Lemon Tahini Dressing

makingthymeforhealth.com

Sarah Welsh

subheading: FOR THE FARRO SALAD:

3 medium sweet potatoes, cut into 1” cubes (about 3 cups)

2 tablespoons high heat oil, divided

1 and ½ teaspoons chili powder, divided

1 cup Bob’s Red Mill Organic Farro, rinsed

1 garlic clove, minced

3 cups vegetable broth

1 (15-ounce) can chickpeas

2 cups finely chopped kale (about 1 small bunch)

¼ cup dried cranberries

¼ cup finely chopped parsley

subheading: FOR THE LEMON TAHINI DRESSING:

4 tablespoons tahini

¼ cup lemon juice (about 2 small lemons)

1 tablespoon pure maple syrup

3 to 4 tablespoons water

salt to taste

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