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Benefits: Sweet potatoes are rich in beta-carotene, beneficial for health of the skin and eyes, they are high in fibre, which helps support digestive system and may help to improve blood sugar regulation for those with Type 2 diabetes. Kale is a excellent source of fibre, iron and calcium, and contains four times the vitamin c content and twice the selenium content of spinach, as well as nutrients like vitamin E and beta-carotene. These are all important for supporting a healthy immune system.


2 medium sweet potatoes

400g cooked chickpeas

150g kale, chopped

1 tsp harissa paste

1 tbsp olive oil

1/2 pomegranate

1 handful of walnuts/ pecans

1 Avocado


Harissa Dressing:

60ml olive oil

10ml cider/ wine vinegar

1 tsp dijon mustard

1 tsp maple syrup

1 tsp harissa

  • Preheat oven to 190 deg C

  • Chop sweet potatoes into bite size chunks (leave skin on)

  • Combine potatoes with 400g drained chick peas and 1tbsp harissa paste, olive oil and salt and pepper. Lay out onto a baking tray and roast in middle shelf oven for 25 - 30 mins.

  • Meanwhile prepare Kale by removing stalks and massaging with a little olive oil and salt to break down the vegetable's fibrous texture.

  • Add Kale to a salad bowl, then top with the roasted veg.

  • To this, add a handful of nuts, pomegranate seeds and sliced avocado. (Squeeze a little lemon or lime on avocado to avoid browning).

  • Add dressing ingredients to a jam jar with lid, shake to combine and pour over the salad just before serving.

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