Serves 4

• 4 sweet potatoes

• 2 tablespoons sea salt flakes

• 1-2 cups baby kale leaves

• ½ teaspoon dried chili flakes

• 1 tablespoon + 1 tsp. extra-virgin olive oil

• Sea salt and cracked black pepper

• 1 sweet onion, chopped

• 1 cup (260g) store-bought hummus

Preheat oven to 400°F.

Place the sweet potatoes on an baking sheet, pierce with a fork and rub with salt. Bake for 60-70 minutes, or until cooked.

When the sweet potatoes are almost done, place the kale, chili, oil, salt, and pepper on a baking sheet with parchment paper and toss to combine. Put them in the oven and for 8–10 minutes or until golden. Set aside.

Heat a sauté pan to medium-high heat.  Add 1 tsp. of olive oil and add chopped onions.  Sauté until golden brown, about 15-18 minutes.

Cut the sweet potatoes in half, and top with the hummus, caramelized onion and crispy kale to serve.