Dice the sweet potato and beetroot and place on a baking tray lined with baking paper. Drizzle with olive oil, salt and pepper and bake in the middle of the oven at 220 degrees Celsius for about 20-25 minutes.
2
Add kale and olive oil to a bowl, and massage the kale until softened. This step makes the kale less bitter, as well as easier to chew and digest.
3
Dice the green apple and red onion and add to the kale bowl. Top with roast sweet potato, beetroot and crumbled feta cheese.
