20min prep,30min baking
Dice 5-6 medium potatoes into 2cm cubes and add to a bowl. Drizzle olive oil, salt & pepper over the potatoes and combine. Place on a baking tray and bake for 30min or until the outside is crispy.
In the meantime cut 3 carrots into 6-8cm long sticks and add to a bowl to combine with 1/2 tsp cumin, 1tbsp agave sirup/golden sirup, salt & pepper. Bake in the oven for 15-20min.
Assemble curly kale on a tray & drizzle olive oil over it and bake for 5min when the potatoes are almost ready.
Fry 15g of vegetarian bacon (e.g. Vivera bacon bits) or small cubes of smoked tofu in a pan. When crispy, add 1/2 handful of almond flakes.
On a nice big serving platter assemble the roast potatoes, cumin carrots, kale & veggie bacon. Drizzle a few spoons of tahini & lemon on top and enjoy!
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