• 2 medium sweet potatoes, peeled and cubed
  • 1 bunch kale, stems removed and leaves chopped
  • 1 tbsp coconut oil
  • Sea salt and pepper to taste
  • 1/4 cup toasted pecans
  • 1 tbsp pomegranate seeds
  • Tahini dressing (mix tahini, lemon juice, garlic, and water to desired taste and consistency)


  1. Preheat oven to 200°C.
  2. Toss sweet potatoes in coconut oil, salt, and pepper and roast for 25-30 minutes until tender.
  3. Massage kale with a bit of coconut oil and salt until slightly wilted. (You can do this step in a Thermomix if you have one: 3 mins/Reverse/speed 2.)
  4. Combine roasted sweet potatoes, kale, and pecans in a large bowl.
  5. Sprinkle with pomegranate seeds and drizzle with tahini dressing.
  6. Toss to coat before serving warm.