Chick'n salad

Ingredients

Roasted root vegetables:

• 1 pound beets, peeled and diced
• 1 pound sweet potatoes, diced
• 3 carrots, diced
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• Freshly ground black pepper

Chick'n:

• 1 (8-ounce) package vegan chick’n strips
• 3 cups boiling water
• 1/2 tablespoons olive oil
• 1/2 red bell pepper, finely chopped
• 1/2 small yellow onion, finely chopped
• 1/4 cup fresh or frozen corn kernels
• 2 garlic cloves, minced
• 1 teaspoon minced fresh ginger
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon chili powder

Dressing:

• 1 tablespoon olive oil
• 1 tablespoon tahini
• 1 tablespoon white wine or apple cider vinegar
• Sea salt and freshly ground black pepper
• 1 cup packed coarsely chopped curly kale leaves