Preheat your oven to 180ºC/350ºF. Prepare the sweet potato by cleaning it, and pat drying it down. Rub olive oil on its skin, and transfer your potato to a baking tray lined with tin foil, oil, and salt. Once your oven has reached your target temperature, put your sweet potato in the oven. Bake for 40 minutes.
While the potato is cooking, it’s time to prepare our fillings. First, cook your quinoa. You might have microwave quinoa, or quinoa ready to boil.
While the quinoa is boiling, lightly sautee your mushrooms in a pan. Do this by heating 1-2 tablespoons of oil in a pan. Use butter or ghee if you prefer (if you are not vegan). Cook the mushrooms on a light heat for about 5 minutes, or until brown and tender.
Drain the quinoa once it’s ready (after about 15mins) and combine with the sauteed mushrooms in a bowl.
For the salad, mix the kale salad ingredients in a bowl and toss with your chosen vinaigrette.
For your sauce, mix the vegenaise (or other vegan mayo), maple syrup and your choice of hot sauce, sriracha or chipotle powder in a small bowl.
Once your sweet potato is ready, remove from the oven and sit down the middle to allow you to open it up. Allow to rest for a couple of minutes.
Add your fillings. I recommend adding the quinoa-mushroom mix first, followed by the kale salad, then the sauce. Season with salt and pepper if needed.