Step 1

If needed, prepare Crispy Tofu and farro and set aside.

Step 2

Whisk coconut oil, cider vinegar, cumin, turmeric, maple syrup, soy sauce, and garlic powder. Set aside.

Step 3

Melt coconut oil in a 12-inch fry pan with lid. Stir in onion and ginger and cook 5 minutes, or until onion is translucent. Stir in sweet potatoes, cover, and cook 10 minutes, stirring occasionally. Add additional oil and adjust the heat as needed to prevent vegetables from burning or sticking to the pan.

Step 4

After 10 minutes, or once the sweet potatoes are softened, stir in kale and cook 5 additional minutes, or until sweet potatoes are tender and kale is wilted.

Step 5

Divide cooked farro, sautéed vegetables, Crispy Tofu, and sauce between bowls. Garnish with toasted pecans and dried cherries if desired.