Southwest Kale Bowl | Metropolitan Market

Ingredients

• 2 large sweet potatoes, peeled and cut into 1-inch pieces (about 1 1/2 pounds)
• 1/2 cup extra virgin olive oil (divided use)
• 2 tablespoons brine from pickled jalapeños
• 1 1/2 teaspoons chili powder (divided use)
• 1 tablespoon kosher salt (divided use)
• 1 bunch curly kale, ribs removed and leaves cut into bite-sized pieces
• 1 (15 ounce) can black beans, drained and rinsed
• 1/4 red onion, minced
• 4 tablespoons fresh lime juice (divided use)
• 1 tablespoon pickled jalapeño, chopped and drained, plus more to taste
• 2 sprigs fresh oregano, leaves picked and chopped (about 1 tablespoon)
• 1/4 teaspoon ground cumin
• 1 cup cooked farro
• Crumbled vegan feta
• Crispy fried onions
• 2 medium avocados, chopped
• 1/2 cup cilantro, chopped
• 2 tablespoons extra virgin olive oil, plus more to taste
• 1 tablespoon fresh lime juice
• 1 clove garlic
• 1/2 teaspoons kosher salt