KALE AND SWEET POTATO BOWLS

Steps:

• Preheat oven to 325.
• Rinse all produce.
• Stack kale leaves, trim and discard stems, and thinly slice crosswise.
• Peel and then cut sweet potatoes into 1/2" dice.
• Halve lemons.
• Drain chickpeas and rinse, then pat dry with paper towel.
• In a small bowl, combine dried cranberries and juice of 1 lemon and set aside until ready to serve.
• On a baking sheet, toss sweet potatoes with half of spice blend, 2 tbsp olive oil, 1/2 tsp salt and pepper to taste.
• Arrange in a single layer, spacing apart.
• On a separate baking sheet, toss chickpeas with remaining spice blend, 1 tbsp olive oil, 1/4 tsp salt and pepper to taste.
• Arrange in a single layer, spacing apart.
• Transfer sweet potatoes and chickpeas to oven and roast together until potatoes are browned and tender, and chickpeas are golden and crisp, 20-22 min.
• While sweet potatoes and chickpeas roast, in a large bowl (big enough for the salad), whisk together tahini, miso paste, juice of remaining lemons, (less if desired) 1/4 tsp salt, and pepper to combine.
• Whisk in 2-3 tbsp warm water until dressing is smooth and pourable.
• Add cabbage and kale to bowl and toss to fully coat. Set aside until ready to serve.
• Heat 1 tsp olive oil in a small nonstick pan over medium-high heat.
• When oil is shimmering, add brown sugar and cook, stirring constantly, until dissolved, 1-2 min.
• Add walnuts to pan and toss fully to coat, about 1 min.
• Remove pan from heat and stir in sesame seeds.
• Transfer glazed walnuts to a plate and set aside to cool.
• Divide kale and cabbage among serving bowls and top with roasted sweet potatoes, chickpeas, and glazed walnuts.
• Sprinkle dried cranberries and over bowls.