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Ingredients
  • 2 large sweet potatoes, peeled and cut into ½” cubes
  • ⅓ cup plus 3 Tbsp olive oil, divided
  • 2 ¼ tsp sea salt, divided
  • ½ tsp black pepper
  • ½ tsp chili powder
  • ¼ tsp garlic powder
  • 3 cups water
  • 1 ½ cups farro
  • 3 Tbsp minced shallot
  • 1 clove garlic, minced
  • 2 bunches of kale, de-stemmed and roughly chopped
  • 3 Tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 cup pepitas, roasted
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