Sophie Waplington's Favourite Sweet Potato Rainbow Salad

1. Preheat the oven to 180°C fan/200°C/gas mark 6.

2. Cook the quinoa according to the packet instructions, adding the stock to the water for flavour.

3. Chop the sweet potatoes into 1-2cm (½-¾in) irregular chunks (no need to peel if organic, just give them a good wash), then add to a baking tray with a drizzle of olive oil and salt. Roast for about 20 minutes, or until lightly browned.

4. To a small, high-powered bullet blender, add all the tofu cheese ingredients and pulse to combine.
Season to taste. It will be thick - it's intentional!

5. Shred the red cabbage into a small bowl with a potato peeler, then add half the lime juice, a pinch of salt anc pinch together with your fingers until it turns a pinky-purply shade. Set aside in the fridge.

6. Heat a dry non-stick frying pan on a medium-high heat and add the sweetcorn. Fry with a pinch of salt, for around 10-12 minutes until lightly charred, then take off the heat and set aside.

7. Now for the sweet potato marinade. In a small bowl, whisk the 2 tablespoons of olive oil, the remaining lime juice, the red chilli, a pinch of salt and agave syrup together. Pour over the roasted sweet potato and carefully toss to cover.

8. Time to assemble the jars: put the cooked quinoa in first, then the black beans, sweet potato, tofu cheese, red pepper, kale, red cabbage, charred corn, coriander and pumpkin seeds.