Warm Kale and Farro Bowl with Turkey Tenderloin - Shady Brook Farms®

Ingredients

• 1 package Shady Brook Farms® Turkey Breast Tenderloins
• 1 16 oz. bag of chopped kale
• 1 sweet potato, thinly sliced into ⅛ inch slices
• 1 15 oz. can of chickpeas, drained
• 2 cups farro, cooked
• 2 tbsp. olive oil, separated
• ¼ tsp. salt
• ¼ tsp. pepper
• 2 avocados, pitted and diced
• ½ cup caesar dressing
• ½ cup shaved parmesan cheese
• ½ cup pita chips
• ¼ cup pine nuts