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Ships within 48 hours · Estimated delivery Aug 8 - Aug 13
Pay in 4 interest-free payments of $5.90 Learn more
Ships within 48 hours · Estimated delivery Aug 8 - Aug 13
Product Details and Dimensions Finish: White Size/configuration: Twin Access: Ladder access Storage: Built-in or coordinating storage features noted in the product details Desk: Built-in or matching desk workspace included or available as described Certification: GREENGUARD Gold Certified Under-loft clearance: 31-1/2"H Dimensions: 42-3/4"W x 81-1/2"L x 50-1/4"H

Ingredients To roast 1 small head garlic, tops trimmed 1 tsp extra virgin olive oil 1 large sweet potato, peeled and cubed 2 tsp extra virgin olive oil 1-1 1/2 tsp ancho chili powder, substitute regular chili powder 1/2 tsp salt Salad Dressing 1/3 cup (94g) tahini 1 small head roasted garlic 2 tbsp (21g) extra virgin olive oil 1 tbsp (23g) miso, any kind 1 tbsp (15g) capers 1 tbsp (15g) caper brine 1/4-2/3 cup water, added to thin Salad 2 bunches flat leafed kale, thoroughly washed, tough ribs removed and chopped to bite sized pieces 1 tsp olive oil 1/4 tsp salt, more to taste freshly ground black pepper 1 15oz can kidney beans, drained and rinsed 1 carrot, cut into thin medallions vegan queso fresco, optional Instructions Preheat the oven to 400 F

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