INGREDIENTS (1 serving):

For the BASE:

1 large sweet potato or 2 small ones

250g pumpkin

Salt and pepper

Recommended spices: cinnamon, nutmeg, cloves, ginger

1 teaspoon of extra virgin olive oil or coconut oil

Half a can of chickpeas (or other legumes/chicken/tofu/tempeh)

Green salad to taste (40/50g)

10/15g pecans (or other nuts)

10/15g dried blueberries (or raisins)

For the DRESSING:

1 tablespoon extra virgin olive oil (10g)

10g maple or agave syrup or honey (~2 teaspoons)

2 teaspoons white or apple cider vinegar

A few drops of lemon juice

METHOD:

Preheat the oven to 200 degrees, in static mode.

Cut the potatoes lengthwise and then into wedges, and the pumpkin into fairly large cubes.

Arrange the pumpkin and potatoes on a baking tray lined with baking paper, then drizzle the oil and spices to taste over the surface, distributing them carefully over all the pieces.

Cook for 40 minutes, stirring occasionally after 25 minutes.

Meanwhile, combine all the ingredients for the dressing.

Once the potatoes and pumpkin are baked, let them cool for a few minutes.

Combine them with your chosen green salad and then add the protein source (I use chickpeas!), the dressing, the walnuts and the blueberries.