Harvest Grain Bowl with Roasted Sweet Potatoes & Tahini Dressing

Preheat oven to 425°F (220°C).

Peel and dice 1 medium sweet potato into 3/4-inch cubes. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon cumin on a baking sheet.

Roast sweet potatoes for 25-30 minutes, flipping halfway through, until tender and caramelized.

Meanwhile, rinse 1/2 cup farro and add to a medium pot with 1 1/2 cups water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender but still chewy.

While farro cooks, prepare the tahini dressing: In a small bowl, whisk together 2 tablespoons tahini, 1 tablespoon lemon juice, 1 minced garlic clove, 1 teaspoon maple syrup, 2 tablespoons water, and 1/8 teaspoon each salt and pepper until smooth. Add more water if needed to reach desired consistency.

Thinly slice 1/4 medium red onion and set aside.

Rinse and drain 1/2 cup chickpeas. Toss with 1/2 tablespoon olive oil and a pinch of salt in a small skillet over medium heat for 5 minutes until slightly crispy.

Remove stems from kale and tear 2 cups into bite-sized pieces. Place in a large bowl, drizzle with 1/2 tablespoon olive oil and a pinch of salt. Massage with your hands for 1-2 minutes until kale is softened.

To assemble the bowl: Place cooked farro at the base, arrange the massaged kale, roasted sweet potatoes, crispy chickpeas, and sliced red onion on top.

Sprinkle with 2 tablespoons pomegranate seeds, 1 tablespoon pumpkin seeds, and 1 tablespoon dried cranberries.

Drizzle with tahini dressing and serve immediately.