Sumac Roasted Sweet Potato Bowl with Pomegranate and Kale

Preheat oven to 200°C. Large dice the sweet potatoes. Place on a lined baking tray. Drizzle with olive oil and season with salt, pepper and the sumac; toss to coat. Arrange in a single, even layer and roast 25-27 minutes, or until tender when pierced with a fork. Remove from the oven and set aside.

Tip! Peeling the sweet potato is optional. Set a timer for 15 minutes to add the kale to the oven at step 3.

Meanwhile, place couscous in a heatproof container and mix well with 1 tsp of oil and ³⁄₄ cup boiling water from a kettle mixed with stock concentrate. Mix and allow to sit, covered with cling film or a lid for 5 minutes. Fluff with a fork.

Remove and discard kale stems, then tear into chunks. Spread on a lined baking tray and toss with olive oil, salt and pepper. With 10 minutes remaining on the sweet potato, add kale to oven, cooking for 10 minutes, until crisp on edges and slightly browned.

Tip! You will have leftover onion. Kale does not need to be in a single layer as it will shrink in volume as it cooks.

Peel and thinly slice ¹⁄₂ of the onion. In a bowl combine the onion, vinegar and sugar. Pick mint and roughly chop. Toast almonds in a small pan for 1-2 minutes. Mix 1 tbsp of water into yoghurt aioli to make a drizzling consistency.

Season couscous with salt, pepper, olive oil and some of the pickled onion vinegar. Cut pomegranate in half. Holding it cut side down in your hand, carefully smack the skin side with a wooden spoon into a bowl catching the seeds and juice. Add the juice and half the seeds to the couscous.

Divide the sweet potato, kale chips, pickled onion and couscous between dishes. Garnish with mint, almonds, pomegranate and a drizzle of yoghurt aioli sauce. Enjoy!

Preheat oven to 200°C. Large dice the sweet potatoes. Place on a lined baking tray. Drizzle with olive oil and season with salt, pepper and the sumac; toss to coat. Arrange in a single, even layer and roast 25-27 minutes, or until tender when pierced with a fork. Remove from the oven and set aside.

Tip! Peeling the sweet potato is optional. Set a timer for 15 minutes to add the kale to the oven at step 3.

Meanwhile, place couscous in a heatproof container and mix well with 1 tsp of oil and ³⁄₄ cup boiling water from a kettle mixed with stock concentrate. Mix and allow to sit, covered with cling film or a lid for 5 minutes. Fluff with a fork.

Remove and discard kale stems, then tear into chunks. Spread on a lined baking tray and toss with olive oil, salt and pepper. With 10 minutes remaining on the sweet potato, add kale to oven, cooking for 10 minutes, until crisp on edges and slightly browned.

Tip! You will have leftover onion. Kale does not need to be in a single layer as it will shrink in volume as it cooks.

Peel and thinly slice ¹⁄₂ of the onion. In a bowl combine the onion, vinegar and sugar. Pick mint and roughly chop. Toast almonds in a small pan for 1-2 minutes. Mix 1 tbsp of water into yoghurt aioli to make a drizzling consistency.

Season couscous with salt, pepper, olive oil and some of the pickled onion vinegar. Cut pomegranate in half. Holding it cut side down in your hand, carefully smack the skin side with a wooden spoon into a bowl catching the seeds and juice. Add the juice and half the seeds to the couscous.

Divide the sweet potato, kale chips, pickled onion and couscous between dishes. Garnish with mint, almonds, pomegranate and a drizzle of yoghurt aioli sauce. Enjoy!