Add peppers and whole potato to the roasting tray and bake in the preheated oven at 220 degrees for 20-25 minutes
Massage kale with juice of a half lime, maple and sesame oil and set aside to marinate.
Slice tomatoes and chop avocado and coriander.
Add all the mushrooms to the pan alongside with sauce, ginger and garlic. Cook on the medium heat for about 5-10 minutes till they are shrinked in size.
Remove veggies from the oven and slice sweet potato. Add to the pan with mushrooms and stir everything together.
In the serving bowl start with all the kale then top with roasted veggies, sliced avocado, tomatoes and coriander.
Recipe Notes
This salad is great to enjoy straight away or packed for later
