start by massaging the thinly sliced lacinato kale in a little avocado oil until it becomes tender.

in a preheated oven at 400 degrees, roast chickpeas until they are crispy. the time may vary, but it's typically around 10-12 minutes but monitor.

while the chickpeas are roasting, combine the roasted portobello mushroom strips and purple sweet potato on a baking sheet. roast them together in the oven at 400 degrees for about 20 minutes or until they are cooked through and slightly crispy.

in a large bowl, combine the massaged kale, roasted chickpeas, roasted portobello mushroom strips, purple sweet potato, green onion, roasted sunflower seeds, and pickled ginger.

for the dressing, mix together ginger juice, sunbutter, liquid aminos, maple syrup, lime juice, grated garlic cloves, and vegetable broth. adjust the broth quantity based on your desired consistency.

pour the dressing over the salad and toss everything together until well coated. serve your ginger and kale power salad immediately, and enjoy a nutritious and flavorful meal!