For the base: 

400g sweet potato, peeled and diced

200g oats (porridge, rolled or jumbo oats will all work) 

2 tbsp dried oregano 

2 tbsp olive oil, plus extra for greasing 

For the topping: 

Vegan basil pesto 

Cashew Cheese 

Sweet red onion (See below) 

Crispy kale 

Pine nuts