Peel and chop a large sweet potato
Add to a baking dish alongside 1 drained tin of chickpeas
Season with olive oil, salt, paprika and oregano
Roast for 40 minutes at 180 C
Chop the kale and Blanche in boiling water for up to 2 minutes
Slice half an avocado
Make the sauce by mixing 1 tbsp of nut butter with 1 tbsp soy sauce, juice from ½ a lemon and a splash of water - mix until smooth and creamy
Arrange everything in a bowl and top with the nutty sauce and any additional toppings
