Step 1

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

Step 2

2. Whilst the sweet potato is roasting, rinse the quinoa and cook according to packet instructions with the Kallo Organic Umami Stock Cube | Toast the pumpkin seeds in a dry pan

Step 3

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

Step 4

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

Step 5

5. Serves 2