Roast kūmara bowl with greens, sauerkraut, almonds and ranch dressing

Preheat oven to 200°C.

Bring a medium pot of lightly salted water to the boil.

Remove sauerkraut from fridge.

Pour the almonds onto a board and roughly chop.

Wash the kūmara and dice into bite-sized cubes. Toss in a little salt and oil then roast in the oven for 20 to 25 minutes, until golden and tender.

Add the quinoa to the boiling water and cook for 15 to 20 minutes, until just sprouted.

Mince the garlic.

Wash and chop the silverbeet. Slice the stalks about 1cm thick and keep separate to the leaves. The leaves can be kept whole for the smaller ones or cut in half if larger.

Peel and remove the core of the avocado. Slice thinly and season with salt and pepper.

Put a generous amount of oil in a large pot or pan and heat to medium-high.

When hot, fry the silverbeet stalks for 2 minutes until soft then add the garlic and leaves. Gently toss it all together until the leaves wilt down, this should take a further 1-2 minutes. Be careful not to overcook it, you want the leaves to still have some texture.

Remove from heat and season with salt. Taste and add more salt if needed.

Serve quinoa in a bowl with roast kūmara, sauerkraut, avocado and silverbeet around the side. Drizzle with ranch dressing and top with almonds. Dig in.