Vegan couscous salad with sweet potato

Preheat the oven to 200ºC / 180ºC fan / gas mark 6. Slice the sweet potato into 1cm thick rounds. Place on a baking tray and toss with the olive oil and the cinnamon. Season with sea salt and freshly ground black pepper. Cook in the oven for 20 minutes. Remove from the oven and brush with the maple syrup. Cook in the oven for a further 10 minutes, or until tender. Remove from the oven and set aside.

Meanwhile whisk together the dressing ingredients and set aside.

Cook the giant couscous according to the packet instructions, adding the cumin and paprika. Roughly chop half of the pecans and combine with couscous once cooked.

Lay a handful of spinach leaves on each plate, Divide the couscous between 2 plates, then top with the slices of sweet potato. Sprinkle with the remaining pecans and the pomegranate seeds and drizzle with the dressing.