• 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 (no preservatives)


  1. Preheat oven to 200°C.
  2. Place the sweet potatoes on a baking sheet, pierce with a fork and rub with salt. Bake for 60-70 minutes, or until cooked.
  3. While the sweet potatoes are cooking, place the kale, chili, oil salt and pepper on a baking sheet with parchment paper and toss to combine. Cook for 8–10 minutes or until golden. Set aside.
  4. 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)
  5. Cut the sweet potatoes in half, and top with the hummus, caramelized onion and crispy kale to serve.

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