For the Bowls

• 1 cup grain of choice, rinsed (I used farro)
• 1 (14 ounce) can chickpeas, drained and rinsed (garbanzo beans)
• 2 tablespoons olive oil, divided
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1 small red onion, sliced into wedges
• 1 small head broccoli, cut into medium florets
• 1 small-medium sweet potato, cut into 1” cubes
• 1 cup chopped kale, massaged with olive oil

Ginger Tahini Dressing

• 1/4 cup tahini (or sub sunflower seed butter, or a nut butter – see notes in post)
• 2 tablespoons freshly squeezed lemon juice
• 1.5 tablespoons coconut aminos
• 1 medium clove garlic
• 1″ cube fresh ginger, peeled and chopped (or 1/2 tablespoon ginger paste)
• sea salt, to taste (test first then add as you’d like)
• 2–3 tablespoons water, to thin as desired