Preheat oven to 400 degrees.

In a bowl, toss together the sweet potato wedges with olive oil (just enough to lightly coat), a large pinch of kosher salt, and a few shakes of cumin or cinnamon, if desired.

Spread in an even layer on a parchment-lined baking sheet. You want them in a single layer without overlap so they crisp up evenly, so you may have to divide them between two baking sheets.

Roast for 15 minutes, then flip and roast for five – 10 minutes more, just until the edges are turning golden brown.

Add strawberries and lemon juice to a medium pot over low-medium heat. Cook, partially covered until fruit begins to breakdown and become syrupy (five-10 mins).

Remove from the heat. Mash the strawberries with a potato masher until any large pieces are broken up.

Add chia seeds, maple syrup and basil leaves and stir well. Taste for sweetness and adjust if necessary.

Let cool to room temperature, stirring a couple more times as it cools. Keeps for two weeks.

Top sweet potato slice with arugula, chia jam. Garnish with basil sliced chiffonade and granola.

Sauté onions until caramelized and almost jammy.

Top sweet potatoes with onions, sliced of quartered figs, and thyme.

To assemble: Add beets, pomegranate seeds, and dill to a bowl.

Drizzle with silan and a bit of salt.

Once combined, top sweet potatoes with mixture. Garnish with additional dill, if desired.