Cut a large sweet potato (about 250-300g) in half (lengthwise) and drizzle some melted rapeseed oil on top. Bake at 190 degrees for 40-45 minutes.
While the potato is in the oven cook the spinach with 1/2 tsp of vegetable bouillon and a tsp rapeseed oil. Also cut 1 sundried tomato into thin strips. Once the sweet potato is cooked, place on a plate. Stuff with the spinach and spoon on fresh ricotta cheese (it's very low in fat) on top.
Quickly roast and top the 4 crushed almonds, 1 tsp of pistachio nuts and 1 tsp of pumpkin seeds.