2. Dice sweet potato and toss on a lined oven tray with pumpkin, 1 tbsp oil, salt and pepper. Roast in oven for 15-20 minutes, or until cooked through.
3. Whisk together 1 tbsp vinegar with 2 tbsp olive oil. Season with salt and pepper. Set aside. Slice capsicum and halve tomatoes. Toss with baby kale.
4. Remove roasted vegetables from oven. Roughly crush using a potato masher.
5. Toss dressing through salad. Slice chicken and divide between plates with crushed vegetables and salad.
Reserve the spiced juices from chicken roasting pan to spoon over at the end.
Sweet potato 400g
Diced pumpkin 2/3 bag (600g)
Yellow capsicum 1
Cherry tomatoes 1/2 punnet (200g)
Baby kale 1 bag (120g)
From your pantry:
oil (for cooking + olive), salt, pepper, ground turmeric, smoked paprika, soy sauce (or tamari), white wine vinegar