In a four-quart pot with lid, bring water or broth, the contents of the large bag from the Manischewitz Vegetable soup mix cello package, curry powder, and salt to a boil.

Lower the flame, cover, and simmer for 30–35 minutes. Let rest five minutes before uncovering. Set aside.

Preheat oven to 400 degrees Fahrenheit.

Spread the sweet potatoes and onions on a sheet pan and cover in two tablespoons of oil to coat the vegetables, sprinkle with salt to taste.  Roast in the oven for 20 minutes.

Spread the chickpeas on another sheet pan with the remaining two tablespoons of olive oil, then sprinkle with smoked paprika and a pinch of salt. Roast in the oven for 25–35 minutes until crunchy and toasted.

Mix together all the dressing ingredients until thoroughly combined.  Start with less water and slowly add more until the right pourable dressing consistency is reached.

Lay out three bowls. Divide the kale into each bowl.

Top with the cooked grains from the Manischewitz soup mix, roasted onions and sweet potatoes, crispy chickpeas, edamame, grape tomatoes, avocado, red cabbage, and radish.

Pour on the dressing when ready to serve.

Feel free to add any combinations of vegetables you would like in your bowl. Additionally, you can add tofu, eggs, feta, chicken or grilled steak for added protein.