Recipe
1. Preheat the oven to 180c and line a baking tray with parchment paper. Add the sweet potato, carrot along with the maple syrup, a drizzle of olive oil and pepper. Additionally add the chicken onto the tray. Roast/ Bake for 30 minutes or until crisp, turning over half way through cooking. Add the tomatoes in the tray for the final 10 minutes.
2. Whilst cooking, mix the peanut butter, soy sauce and lime together to make a sauce.
3. Steam the broccoli until tender with some bite.
4. Once cooked, cut up the chicken and mix with the peanut sauce. Also mix the sweet potato in with the pesto.
5. Divide the salad between two bowls, top with the roasted carrots, pesto sweet potato, tomatoes, peanut chicken, cooked broccoli, sweetcorn, peas and sprinkle over some pomegranate seeds, pumpkin seeds and raisins.