This is a great recipe if you have some leftover grains – in our case it was some leftover quinoa.
Heat your oven to 200C. Peel and chop two sweet potatoes into smallish chunks. Place in an oven roasting tray and drizzle a good glug of extra virgin olive oil over the top. Sprinkle with garlic granules and herbes de provence or mixed herbs and roast for about 20 minutes until the sweet potato is soft and browned.
Tip the contents into a bowl of pre-cooked quinoa or couscous with a small handful of flaked almonds.
Squeeze a little fresh lemon juice into the mix with a few dashes of soy sauce, some ground black pepper and a tablespoon of tahini.
Give it all a good stir and serve warm.