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

Chop the sweet potatoes into 2cm chunks (no need to peel).

Pop the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and tender, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Drain and rinse the black beans in a sieve.

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the garlic and harissa paste (add less if you'd prefer things milder). Cook until fragrant, 1 min.

Stir in the chopped tomatoes, miso paste, veg stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat.

Simmer, stirring occasionally, until slightly reduced, 7-8 mins.

When the sauce has reduced, add the black beans and continue to simmer, stirring occasionally, until the stew has thickened, 8-10 mins.

Once the sweet potato has roasted, remove from the oven and stir through the stew.

Stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Taste and season with salt and pepper if needed. Add a splash of water if the stew is a little too thick.

When ready, share your harissa stew between your bowls and top with a dollop of yoghurt.

Sprinkle over the toasted almonds to finish.