Peel and dice the sweet potato. Heat the olive oil in a pan and add the diced sweet potato. Fry in the pan for about 10 minutes until the sweet potato is soft. Near the end, add salt, pepper, and ground smoked paprika and stir.
Chop the larger spinach leaves and sauté briefly in the pan you used to fry the sweet potato. Add one to two spoonfuls of water and simmer until the leaves wilt.
Cook the pearl barley according to the instructions on the packaging, either in water or vegetable stock.
Cut the stick of celery into smaller pieces crosswise and roughly chop the almonds.
Mix the barley, sweet potato, cooked chickpeas, and spinach in a bowl. Add 2-3 tablespoons of Planet of Plants Dressing and sprinkle with pieces of celery and chopped almonds.
