1. Start by preheating the oven to 180 degrees celcius / 350 degrees fahrenheit and line a baking tray with baking paper. Cut the sweet potato into thin slices and drizzle 1 tbsp olive oil over the top with a pinch of salt. Bake for 30 minutes (taking out at 15 minutes to add broccoli).

2. Put ½ cup of cashews in a small bowl, cover with boiling water and then cover the bowl with a board or tea towel. Let sit.

3. Remove the kale leaves from their stalks and add to a large salad bowl. Drizzle over 1 tbsp of olive oil and massage the kale for 60 seconds (using both hands to rub the leaves together, until they soften) *this step makes the kale more digestible and reduces the bitterness

4. Slice ½ a small red cabbage and 1 red capsicum and add to the kale salad. Sprinkle over ¼ cup sesame seeds and 1 tbsp chilli flakes. Dice up 1 avocado and add to the salad, mixing through all ingredients.

5. Chop the broccoli into bite sized florets and add onto the tray with sweet potato. Bake for another 15 minutes.

6. Meanwhile, make the dressing by adding the ½ cup of soaked cashews (drained), with ½ cup water, the juice of 1 lemon, 1 tbsp tamarind paste and 1 tbsp tamari into a blender. Blend until smooth. Set aside in a small bowl, or add straight into the salad.

7. Once the sweet potato is soft and broccoli is golden, allow to cool and then add into the salad. Mix through with the other ingredients and serve!

Calories: 350kcal / 1400kJ
Protein: 10g
Carbohydrates: 27g
Fat: 24g

Antioxidants – Bone Strength – Brain Health
Don’t be afraid of kale! When prepared correctly it is a delicious and beneficial addition to your main meals. Generally, anything that resembles a dark, leafy green is abundant with benefits, and kale is no exception! Full of antioxidants, vitamin K, vitamin C, iron and calcium, you’ll be noticing a difference after adding this vegetable into your salads! A diet high in antioxidants prevents damage and oxidative stress within your cells, creating a safe, nurturing environment. They come in many forms such as the vitamin C, beta carotene and polyphenols found in Kale. These all work together to create a positive chemical balance, reducing the risk of heart and brain disease and cancer.

Calcium is more easily absorbed in kale because it is low in oxalates (which inhibits calcium intake), allowing it to move through the body building up strength in your bones. Vitamin K also assists in bone health as it contains a protein that improves bone density. This provides strength, balance and support for your muscles and organs.

But, it doesn’t stop there! Your brain health also benefits! Antioxidants prevent inflammation and ageing of the brain, whilst iron helps transport oxygen through the blood. If you’re ever feeling a lack of concentration, it could be your iron levels. Your brain’s functioning power is highly dependent on sufficient iron levels. So, I think it’s safe to say a serving of this kale salad can help make you healthier, stronger and smarter! K-allelujah!