Combine the maple syrup, garlic, garam masala, onion powder, and miso in a large bowl. Toss in the sweet potatoes, garbanzo beans, and onions until evenly coated.
Roast the sweet potato-bean-onion mixture on a lined baking sheet for 25-30 minutes, until tender. Set aside.
Meanwhile, add the sorghum (or other grain) and water (or vegetable broth) to an Instant Pot on high pressure for 22 minutes, allow the pressure to release naturally. Drain the excess water. Set aside.
Meanwhile, prepare the Cilantro-lime dressing. Combine and blend all of the ingredients in a high-speed blender until smooth, about 1 minute.
To serve, add the kale to a salad bowl along with a portion of sorghum, sweet potatoes, garbanzo beans, and onion. Drizzle cilantro-lime dressing over top.
Notes
* Sorghum is awesome in this bowl, which is naturally gluten-free. You can also use farro, rice, quinoa, millet, or bulgur.