Wash the kale and rip into small pieces and put in medium mixing bowl.
Add olive oil and make sure all the leaves are coated and massage until soft.
Drain and rinse beans, add to kale and set aside.
Peel and chop one medium sized parsnip and turnip.
Coat with a little olive oil and salt and roast at 350 until al dente.
Sautee the chopped onion in a little coconut oil until almost brown.
Add farro and root vegetables and sautee until warm.
In a seperate pan, spray with coconut oil spray and heat up the tortillas until slightly crisp.
Layer the raw mascerated kale and black beans on top of the tortillas
Add the farro and vegetable mix,
Top with the cashew cream sauce.