• Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Prepare the sweet potatoes

• In a small mixing bowl, combine the coconut oil, honey, and caraway seeds, whisk to combine. Pour into the bowl of cubed sweet potatoes and toss to coat thoroughly. Transfer into the prepared baking sheet and place at the lower third of the oven rack. Roast for 15- 20 minutes tossing halfway through. Sweet potatoes should be tender but not mushy. Take it out from the oven.

Prepare the kale

• In a large mixing, add the chopped kale and drizzle the olive oil. Toss using your clean hands as you give a gentle massage just to soften the kale.

Make the vinaigrette dressing

• Using pestle and mortar: Add peppercorns, coarse salt, and tarragon into the mortar. Roll the pestle across the salt and peppercorns with a firm grip applying pressure against the mortar until they crush and burst into smaller pieces. Continue rolling while incorporating the tarragon until they are crushed and muddled but leaving some tarragon pieces visible.
  
• Place all the ingredients in a lidded jar including the tarragon paste and shake vigorously to fully incorporate all the ingredients. Taste and taste again, make adjustments according to your preference.
  

Assembly

• Put the prepared kale, roasted and still warm sweet potatoes, and red onions in a serving bowl. Pour the dressing and toss. Cover with plastic wrap and let it rest in the fridge or countertop for at least 10-30 minutes to develop an extra delicious flavor. Sprinkle the sunflower seeds before serving.