- 1 diced sweet potato
- 1 pinch of cinnamon
- 1/2 tsp chili powder
- sea salt to taste
- 6 handfuls of kale
- 2 handfuls of watercress
- 1/2 fresh lime, juiced
- 2 tbsp extra virgin olive oil
- 1 dl/0.4 cups of toasted pine nuts
- 1 dl/0.4 cups of pomegranate seeds
- 3 scallions, finely chopped
Preheat your oven to 180°C/350°F.
Wash your sweet potato and cut it into small, dice sized, pieces. Place them on an oven tray, drizzle with 1 tbsp of olive oil and sprinkle with chili powder, cinnamon and sea salt. Mix with your hands to ensure all pieces are coated with spices and oil.
Cook in the oven for about 30 mins, until the sweet potato is soft and cooked through.
Remove the stems from the kale and chop the leaves into smaller pieces before placing them in a big bowl.
Squeeze lime juice into the bowl and add 1 tbsp of olive oil to the mixture. Use both of your hands to massage the kale until it softens.
Toast pine nuts in a dry pan until golden, cut your scallions into thin slices and chop the watercress.
Once your sweet potatoes have cooled off you can add all ingredients to the kale mixture and top with pomegranate seeds.