Kale Macro Bowl

Preheat oven to 400°F. Wash and dry the produce. Cut the sweet potatoes into 1/4-inch rounds. Drain and rinse the chickpeas. De-stem the kale, discarding the stems, and slice leaves into thin ribbons. Peel the cucumber; with a peeler or mandolin, slice into thin strips. Slice the lemon in half, juice into a small bowl, and set aside. Cut the avocado in half and twist apart, discard the pit, and cube the avocado flesh. Scoop out the flesh with a spoon; set aside. Line baking sheet with aluminum foil.

In a medium pot, bring brown rice and 2 cups of water to a boil. Reduce heat to low and simmer, covered, until rice is cooked through, about 20 minutes.

Toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste. Lay flat on a baking sheet and bake in the oven for about 20 minutes; sweet potatoes should be fork-tender and slightly browned.

Place shredded cabbage in a bowl. Bring 1/4 cup water, apple cider vinegar, agave and 1/2 teaspoon of salt to a boil in a medium pot. Once it boils, remove from heat and pour over the shredded cabbage. Let sit until ready to serve.

Make the dressing by adding the tahini, turmeric, ginger, Bragg's liquid aminos, maple syrup and 1/4 cup water into the small bowl of lemon juice. Whisk until a smooth and creamy consistency is formed, about 1 minute.

To assemble the Macro bowls, divide the brown rice, sweet potatoes, kale, pickled cabbage, chickpeas, cucumber, avocado and dressing among 4 bowls. Enjoy!