Roasted Veg Buddha Bowl with Lemon Tahini

Method

1. Heat the oven to 210°C (410°F / gas 6–7) and line two baking trays.
2. Toss the sweet potato, chickpeas and onion with the oil, spices and 3/4 tsp salt, then spread out over the trays without overcrowding.
3. Roast for 25–30 minutes, shaking the trays halfway, until the sweet potato is tender and caramelised and the chickpeas are crisp.
4. Meanwhile, put the quinoa and water in a saucepan with a pinch of salt, bring to the boil, then cover and simmer for 15 minutes. Turn off the heat and leave covered for 5 minutes, then fluff with a fork.
5. Put the kale in a bowl with the lemon juice and salt and massage with your hands for 1–2 minutes until it darkens and softens.
6. Whisk the dressing ingredients together, adding the water gradually until it is smooth and pourable.
7. Divide the quinoa between bowls and arrange the kale, roasted vegetables, chickpeas and avocado on top.
8. Drizzle generously with dressing and sprinkle with seeds.