INGREDIENTS
2
medium sweet potatoes, diced into 2-inch cubes (about 4 cups)
1
and 1/2 cups uncooked farro
1 tsp
ground turmeric
3 tbsp
white miso
2 tbsp
low sodium tamari
1 tbsp
rice wine vinegar
2 tbsp
pure maple syrup
1 tbsp
extra virgin olive oil
1
onion, finely chopped
5 cups
chopped kale (about 2 large bundles)
8
ounces mushrooms, finely chopped
1 tsp
garlic powder
sliced avocado and tahini sauce** for topping