Preheat your oven to 220°C/200°C fan/gas mark 7. 

Cut the sweet potatoes into 1cm chunks.

Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through. 

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, boil a half-full kettle for the dressing.

Crush the peanuts in the unopened sachet using a rolling pin.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Pop the carrot ribbons into a small bowl with the rice vinegar and sugar for pickling (see pantry for amount). Add a pinch of salt, mix together, then set aside.

In a small bowl or a jug, combine the boiled water for the dressing (see pantry for amount), miso paste, honey and sambal. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Pop a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the sugar snap peas and stir-fry until tender, 2-3 mins.

Season with salt and pepper, then remove from the heat.

When everything's ready, pour the carrot pickling liquid into the rice and fluff it up with a fork, then share between your bowls. 

Top one half of the rice with the sweet potato and spoon over the miso honey dressing. Add the sugar snaps to the other side of the bowl, then pile the pickled carrot on top. 

Scatter over the peanuts to finish.

Enjoy!