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

INGREDIENTS

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

2 tbsp

high heat oil, divided

and 1/2 teaspoons chili powder, divided

1 cup

Bob’s Red Mill Organic Farro, rinsed

garlic clove, minced

3 cups

vegetable broth

1 15 ounce can

chickpeas

2 cups

finely chopped kale (about 1 small bunch)

1/4 cup

dried cranberries

1/4 cup

finely chopped parsley

4 tbsp

tahini

1/4 cup

lemon juice (about 2 small lemons)

1 tbsp

pure maple syrup

3 tbsp

water

salt