• 1 large sweet potato
• 1 tbsp olive oil
• 1 Kallo Organic Umami Stock Cube
• 80g quinoa
• 1 avocado
• 250g cooked lentils
• 100g kale leaves
• 120g edamame beans
• 1 tbsp pumpkin seeds
• 1 large orange
• ½ tbsp olive oil
• 1 tbsp goji berries

Before you start

• Small saucepan
• Preheat the oven 220
• Baking tray
• Small frying pan
• Sieve
• Large mixing bowl

Prepare the sweet potato

1. Cut the sweet potato into 2cm chunks, spread across a baking tray, drizzle with olive oil and season with salt and pepper
2. Put the tray in the oven and roast for 25-30 minutes until tender

Whilst the sweet potato is roasting…

1. Rinse the quinoa and cook according to packet instructions with the Kallo Organic Umami Stock Cube
2. Toast the pumpkin seeds in a dry pan

Prepare the remaining ingredients

1. Destalk and shred the kale
2. Place the edamame beans in a sieve and rinse under hot water until defrosted
3. Add the beans to a bowl along with the lentils and kale and toss gently to combine
4. Halve, destone, peel and slice the avocado

Put the salad together

1. Add the quinoa and the sweet potato to the bowl
2. Squeeze the juice of the orange over the salad
3. Drizzle over the remaining olive oil and toss everything together
4. Top with the pumpkin seeds, goji berries, divide between two plates, top with avocado and serve