This recipe is perfect for a night in and makes for great leftovers! You can prep the potatoes and farro in advance for meals throughout the week.
Cook the farro according to package. Once done, add the spices and warm on low. Drain any excess water before serving.
Cube the sweet potatoes, coat with a drizzle of olive oil, salt & pepper, and roast on 400 until edges are brown and crispy (about 25 minutes). While cooking, combine the miso, vinegar, maple syrup, soy sauce, and spices. Once the potatoes are crispy, transfer into a bowl and coat with the miso glaze. Return to pan and place in oven to stay warm (change oven temperature to 300-350) for about 5-10 minutes or until the rest of the meal is prepared.
While the potatoes are cooking, coat the salmon in the lemon juice, salt & pepper, cayenne, and butter. Saute the salmon in a pan or bake it in the oven set to 350 for 12-15 minutes depending on thickness.
Just as the salmon finishes cooking, saute the kale, mushrooms, and onion in olive oil, salt & pepper until tender.
Combine the tahini with the remaining sauce ingredients, place all prepared items in a bowl, an top with avocado, hemp seeds, and tahini sauce.