1. Preheat oven to 190c. Toss the cubed sweet potato in the olive oil and seasonings of your choice and place on a baking tray in the centre of the oven for 25-30 minutes until fully cooked and slightly golden on the outside.
2. Add the kale to a large bowl and lightly massage, then add the olives and chopped carrot.
3. In a small dish, mix the mustard, cashew butter and lemon juice. If it’s too thick, add some non-dairy milk. The texture should be thick and creamy, but easy to stir. Massage the dressing into the salad.
4. Add the seeds to a small frying pan for 3-4 minutes, tossing occasionally until they start to pop. Add the chilli powder and toss again until evenly coated. Repeat with the tamari then set aside for a minute.
5. When the sweet potatoes are ready, add them to the salad bowl along with the seeds and serve.

Serve and enjoy!