• 1 onion roughly chopped
• 1 tbsp olive oil
• 3 cloves garlic sliced
• 1 tsp sweet paprika
• 1 tsp caraway seeds
• 1 tsp cumin seeds
• 4 tomatoes chopped
• 1 Kallo Organic Vegetable Stock Cube with 700 ml hot water
• 2 sweet potatoes peeled and chopped into cubes
• 3 handfuls of spinach
• 1 pinch of chilli flakes
• 1 tsp sea salt and black pepper
• 1 tsp tahini dressing
• 2 tbsp miso
• tahini
• 1 tsp maple syrup
• juice of 1/2 lemon
• 3 tbsp water
• 1 tsp soy sauce or tamari
• 1 pinch sea salt.

To top: 5 tbsp toasted sunflower seeds, a sprinkle of sesame seeds, chilli flakes, fresh herbs: dill, coriander and mint.

1. Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning.
2. Add the garlic and the spices and fry for 2-3 minutes.
3. Next, add the tomatoes and stir to combine, allow to cook down a little then add the Kallo Vegetable Stock Cube with 700 ml hot water and the sweet potato.
4. Simmer for aprox 15-20 minutes or until the potato is tender.
5. Finally, add the spinach to the pan, season with black pepper, salt and chilli then simmer for a further few minutes until the spinach is wilted.
6. To make the tahini dressing, add the remaining ingredients to a jar and stir to combine.
7. Serve the stew topped with creamy dressing, seeds, fresh herbs and a sprinkle of chilli flakes.