- 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)
Method:
- Preheat oven to 200°C.
- Toss sweet potatoes in coconut oil, salt, and pepper and roast for 25-30 minutes until tender.
- 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.)
- Combine roasted sweet potatoes, kale, and pecans in a large bowl.
- Sprinkle with pomegranate seeds and drizzle with tahini dressing.
- Toss to coat before serving warm.