Heat the oven to 220 degrees. Place the cauliflower florets, cubed sweet potato, halved brussell sprouts, red onion and chicken thighs in a roasting pan and toss with the paprika and half the olive oil.

Sprinkle the bacon lardons (if using) over the top, cover with tin foil and roast for 15 minutes to allow the veggies to steam cook.

Take off the tinfoil and roast until everything is tender, crisp and brown round some of the edges, this should take another 20 minutes but keep an eye out if your oven is very hot as you don't want it to burn.

Meanwhile drizzle the remaining olive oil over the kale in a bowl and massage with your hands until the leaves soften (should take about 3 minutes).
Then prepare the dressing by mixing up the almond butter with the lemon juice, tamari or soy sauce and 2 tbsps of warm water in a bowl and whisk until you have a smooth thick dressing.

When the veg and chicken are ready, take out the chicken pieces and pop on a plate. Spoon out all the baked veggies and bacon into the bowl with the kale leaves (do not pour in the liquid left from the traybake or it will make the kale go soggy) and drizzle the dressing on top and mix everything together. Then pop that on your serving dish.

Add in your chicken pieces and you are ready to tuck in.

We ate it as you see from the photo but you could serve it with new potato's or a baked potato/sweet potato if you are hungry.