Kale Salad Balance Bowl
[Vegan]

For the Roasted Sweet Potatoes:

• 1 large sweet potato, peeled and cubed (~1 1/2 cups)
• drizzle of olive oil
• 1/2 teaspoon powdered harissa
• sea salt to taste

For the Sweet Tahini Dressing:

• 1/2 cup tahini
• 1/2 cup water
• 2 tablespoons Bragg's Amino Acids (or tamari/soy sauce)
• 2 tablespoons agave (or maple syrup)
• 2 tablespoons toasted sesame seed oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon miso paste

For the Salad:

• 3 cups kale, destemmed and chopped
• drizzle of olive oil
• sea salt to taste
• 1 cup cooked black beans (or canned beans, rinsed and drained)
• 1/2 cup cooked quinoa (optional)
• 2 tablespoons dried fruit such as cranberries or raisins