Superfood Grain Bowl

Heat the oven to 400ºF. Put the farro into a small saucepan over medium heat along with 1 cup water and a pinch of salt. Cover and cook until the farro is tender and the water is absorbed, 20 to 25 minutes. Scrub and dry the potatoes; rinse and dry the other produce. Drain and rinse the chickpeas in a colander; shake off any excess water.

Trim the sweet potatoes and cut them into 1/2-inch-thick rounds. Put them on rimmed baking sheet, add 1 tablespoon oil and a pinch each of salt and pepper, and toss to coat. Spread the potatoes out in a single layer on one half of the pan. Put the chickpeas on the other side of the pan. Add 2 tablespoons oil and the paprika and toss to coat. Roast until the sweet potatoes are tender and chickpeas are crisp, 15 to 20 minutes.

Strip the kale leaves from the stems, stack them, and cut them crosswise into thin ribbons. Put the kale in a large bowl, sprinkle with salt, and massage it with your fingers until it’s soft and wilted, about a minute or 2. Add the cabbage, maple syrup, vinegar, and a pinch each of salt and pepper and toss to coat. Taste and adjust the seasoning.

Halve the lemon and juice one half into a small bowl (save the rest for another use). Add the tahini, liquid aminos, and turmeric and whisk together, adding water 1 tablespoon at a time until a smooth consistency is reached. Taste and adjust the seasoning.

Thinly slice the cucumber and sprinkle it with salt. Halve and pit the avocado; scoop out the flesh and slice it. To serve, spoon the farro into bowls and top with the kale and cabbage mixture. Add some crispy chickpeas and sweet potatoes and top with the avocado and cucumber slices, and drizzle with dressing.