The perfect autumnal dish with a mix of sweet and savoury flavours for a tasty mid week dinner.

Ingredients (two servings):

– 2 medium sweet potato, cubed

– 2 cooked beets, cubed

– 1 bag of kale

– 100g Pomegranate seeds

– 2 tbsp natural cashew butter

– 1/2 lemon, squeezed

– 1 tbsp apple cider vinegar

– cinnamon

– salt


– Pre heat oven to 180 degree

– Place the sweet potato and beetroot on a baking tray and season with cinnamon and salt. Bake until golden and crispy.

– For the cashew dressing combine lemon juice, cashew butter and apple cider vinegar.

– sauté the kale in a pan until soft with the dressing.

– Top the kale with the sweet potato and pomegranate.

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