For the Ginger Miso Tahini Dressing:

1. Combine all ingredients in a high-speed blender, blend until creamy.
2. Pour into an airtight container to store. Stores up to 5 days in your fridge. Makes 2 cups.

For Your Salad Bowl:

1. Preheat oven to 375°F. Wash and cut sweet potato into 1-inch cubes, toss in olive oil and sprinkle with salt.
2. Place on a baking sheet and roast at 375°F.
3. While roasting, prepare kale by washing well, removing stems and tearing leaves into small pieces. Place in a bowl and pour 1 tablespoon olive oil on top.
4. Use your hands to massage oil into the kale leaves, making them soft and tender. If you prefer cooked kale over raw, lightly blanch the leaves in a pot of boiling water before massaging.
5. Check the sweet potato, stir to avoid sticking or burning on the pan. Once tender, remove from oven.
6. To serve, scoop 1/2 cup of warm cooked brown rice on top of the massaged kale. Top with roasted sweet potato, a healthy heaping of the tahini dressing, and a big sprinkle of the gomashio.