Healthy Sweet Potato Salad

Prepping

1. Start by peeling and chopping the sweet potatoes into smaller chunks, about 1 inch/2.5cm in diameter
2. Peel and chop the red onion into small pieces.
3. Break the pecan nuts into smaller pieces by hand, no need to chop them finely with a knife.
4. In a hot pan, toast the pine nuts until golden.

Cooking

1. Add the sweet potatoes to a large lidded saucepan and add just enough water to cover them. Add salt to taste.
2. Place the lid on and cook until the sweet potatoes are done but still holding their shape, about 10-15 minutes. Drain the water and place the lid back on to steam dry and to keep them warm. Set aside for now.
3. Cook the microwave rice according to the packet instructions
4. Add the olive oil to a large pan and heat up. Add the chopped onions. Fry on a medium-high heat until soft and golden.
5. Add the kale to the onion and stir through. It will look like a lot of kale at first but it reduces down quite quickly. Fry for 2 minutes whilst stirring.
6. Add the red pesto and heat through.
7. Add the cooked rice, pecan nuts and toasted pine nuts to the kale. Season to taste with salt and pepper.
8. Finally, tip in the cooked sweet potato chunks and gently combine. A large spoon works well for this.
9. Serve warm or at room temperature. Can be served as a side dish or a main meal