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1.Make The Pickled Red Cabbage At Least 3 To 4 Hours Prior To Serving The Bowl (A Day In Advance Would Be Preferable). Place The Red Cabbage In A Large Jar Or Airtight Container. In A Large Measuring Cup, Combine The Apple Cider Vinegar, Water, Agave Syrup, And Salt. Pour The Liquid Over The Red Cabbage And Press The Cabbage Down So That It Is Fully Covered. Cover The Jar/Container And Place In The Refrigerator Until Ready To Serve (Again- This Should Be At Least 3 To 4 Hours Prior). 2. To Make The Turmeric-Tahini Dressing, Combine The Dressing Ingredients In A Cup Or Small Bowl And Whisk Until Combined. Chill Until Ready To Use. 3. Preheat The Oven To 425 F. Line A Baking Sheet With Parchment Paper. Spread The Sweet Potatoes Out On The Sheet. Spray With Olive Oil And Sprinkle Salt And Pepper. Toss Until Fully Coated. Roast In The Oven For 20 To 25 Minutes Or Until Easily Pierced With A Fork, Flipping Once Halfway Through To Ensure Even Cooking. 4. Fill A Large Shallow Sauce Pan Or Medium Pot With About 1 To 2 Inches Of Water. Place A Steamer Basket In The Pot And Fill The Basket With The Chopped Kale. Cover The Pot And Turn The Heat Up To Hi. Once The Water Begins To Boil, Or After About 4 To 5 Minutes, Remove The Kale From The Basket And Combine In A Bowl With The Rehydrated Wakame. 5. In 2 Serving Bowls, Divide The Cooked Grains, Legumes, Cucumber, And Sweet Potato. Add A Generous Serving Of The Kale And Wakame Mixture And Top With Slices Of Avocado And A Generous Serving Of Pickled Red Cabbage. Drizzle The Dressing Over The Top (And Keep It Handy In Case You Want To Add More As You Eat It) And Then Sprinkle The Bowls With Sesame Seeds. Serve And Enjoy!
