Winter Harvest Bowl With Roasted Sweet Potato, Candied Walnuts & Maple Tahini Dressing

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Boil your kettle, pre-heat your oven to 220°C / 200°C fan, then take out a large roasting tray and a saucepan.

STEP 2

Dice the sweet potato into 1.5cm cubes, place into your roasting tray, toss through a drizzle of olive oil and season with salt and pepper. Roast for 15-20 minutes or until crispy on the outside and cooked through. Add the walnuts to the roasting tray for the final 2-3 minutes of cooking time. These have already been partly roasted in our kitchen so they only need a few minutes to warm through!

STEP 3

Pour boiling water from your kettle into your saucepan and place over a medium-high heat. Bring to the boil and once bubbling, add the quinoa. Reduce the heat to low-medium and cook until tender but al dente, around 8 minutes. Drain and set aside.

STEP 4

Remove any hardy stems from the cavolo nero, using your hands to strip the leaves away from the stalk. Roll the leaves up very tightly in your hands, then use a sharp knife to finely slice the leaves. Place into a large mixing bowl, add a pinch of salt and a drizzle of extra virgin olive oil (optional), then massage the cavolo nero with your hands until it softens.

NB: This is a raw cavolo nero recipe, but if you're not a raw cavolo nero lover, you could boil or steam the leaves for 10 minutes or roast them in the oven for 10 minutes tossed in oil, salt and pepper to make them crispy. 

STEP 5

Cut the apple in half, remove the core, then thinly slice.

STEP 6

To serve up, toss the cavolo nero, sweet potato and quinoa in half of the tahini dressing, then top with the apple slices, candied walnuts and a scattering of pomegranate seeds. Drizzle over the remaining dressing and enjoy!