Preheat the oven to 400 degrees F.

Place the sweet potato rounds on a parchment lined baking sheet.

Lightly brush the sweet potatoes with the olive oil and sprinkle with salt. I use a pastry brush to lightly tap olive oil on each of the sweet potato rounds.

Place the baking sheet in the oven and cook for 20 minutes. Flip over and cook for an additional 5 minutes until done.

Place the quinoa and 1 cup water in a small saucepan and bring to a boil. Cover and reduce to low, simmer for 12 minutes until done. Fork to fluff and set aside.

While the sweet potatoes and quinoa are cooking, set up a steamer.

Lightly steam the kale for 5 minutes until bright green and slightly tender. Remove from steamer and set aside.

Whisk together the miso with 1 tbsp. warm water. Stir until miso is dissolved. Whisk in the olive oil, lemon juice, minced garlic clove and pinch salt/pepper.

Assemble! Place the steamed kale, garbanzo beans, quinoa and sweet potato rounds into a bowl. Drizzle with miso dressing!