Step 1

Put a small frying pan on a medium heat and dry roast cashews until lightly browned. Make sure you move them around the pan frequently as they burn easily.

Step 2

Set the oven to 200° C / 390° F, coat diced sweet potato in 1 tbsp of oil and sprinkle with a bit of salt. Once the oven is ready, put it into the oven on a baking tray for about 25 mins – until soft and nicely browned. Flip the pieces over half way through to ensure an even roasting. Alternatively, you could also cook the sweet potato in the pan, together with the kale.

Step 3

Heat up the oil in a large frying pan (ideally with a lid). Add sliced spring onions and fry on a low heat until softened (2 minutes), stirring from time to time.

Step 4

Add chopped garlic and ginger. Keep on frying on a low heat until the garlic softens completely and releases its beautiful aroma.

Step 5

If you aren't baking the sweet potato, add the cubed sweet potato to the pan with a splash of water, cover with a lid and allow the potato to simmer for about 10 minutes.

Step 6

Take the lid off, add the chopped kale and the miso dissolved in 4 tbsp water.

Step 7

Sautée until the kale is softened and the potatoes are soft.

Step 8

Finally, stir in the cooked chickpeas, season with chilli paste (if using), black pepper, rice vinegar and maple syrup. Serve over brown rice, topped with roasted cashews.