Preheat the oven to 180°C. Wash and chop the sweet potatoes. Cook them on a baking tray (with sprigs of rosemary, coconut oil and fresh ground pepper) for about 20 to 25 minutes.

Grate the raw beetroot. Place it in a large serving bowl.

Cut the cherry tomatoes in 2. Add to the bowl.

Chop the cabbage finely. Add to the bowl and arrange it nicely.

Wash the kale and remove the ribs. Chop the kale finely. Place in a separate bowl and squeeze it with a bit of olive oil and 1 Tbsp of fresh lemon. Massage your kale to soften the leaves. Set aside to marinate.

Slice the mango. Add to the salad bowl.

Cut the ½ avocado into cubes for topping and drizzle with fresh lemon.

Warm up your leftover quinoa or brown rice. Add to the salad bowl.

Add the sweet potato and kale to the bowl and top your dish with avocado, some hummus or Tahini and season to taste.