Mix the beetroot, maple syrup and oil in a bowl, season, spread on a baking tray lined with baking paper.
Roast for approx. 30 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool slightly.
Mix the orange zest and juice with all the other ingredients up to and including the chilli flakes, season.
Blitz the sweet potatoes in a food processor or blending cup to roughly the size of rice grains. Heat in a non-stick frying pan along with 2 tbsp of dressing, cook over a medium heat for approx. 10 mins. while stirring. Place in a bowl and allow to cool slightly. Mix in the almonds.
In a bowl, mix the kale with the remainder of the dressing until it becomes softer. Mix in the sweet potatoes and almonds, plate up. Top with the beetroot, garnish with the raspberries.