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

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat then set aside.In a large bowl, add the cubed sweet potatoes with 1 tablespoon high heat oil and 1 teaspoon chili powder. Toss until evenly coated then transfer to the baking sheet and place in the oven to bake for 25-30 minutes, or just until soft. Reserve the bowl with remaining oil and spices.In a small pot, warm 1 tablespoon oil over medium-low heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Add the rinsed farro and stir, allowing it to toast for about 1 minute. Pour in 3 cups vegetable broth and bring to a boil. Cook for 25-35 minutes (until most of liquid is absorbed) then remove from heat, cover with a lid and let steam for 10 minutes. Remove lid and allow to cool.In the same large bowl you used for the sweet potatoes, add the chickpeas and 1/2 teaspoon chili powder then stir until lightly coated in reserved oil.Once the sweet potatoes are tender, transfer them to a separate large bowl (for serving). Add the chickpeas to the baking pan and roast them in the oven for 10 minutes. Add the kale to the bowl that the chickpeas were in along with a sprinkle of salt then use your hands to gently massage for about 15 seconds. Transfer the kale to the bowl with the sweet potatoes.Meanwhile, make the dressing by combining everything together in a measuring cup and whisking until smooth. Add more water as needed to thin and salt to taste.Once the chickpeas are finished cooking, allow to cool for 10 minutes then add them and the cooked farro to the bowl with the sweet potatoes and kale. Top with cranberries and parsley then mix to combine. Serve with dressing and enjoy!If you’d like to prepare this in advance, make sure wait to add the dressing (or serve on the side). It is best served immediately with dressing.