Buddha Bowl with Tahini Drizzle

Method

1. 1Heat oven to 220C; toss sweet potato and broccoli with olive oil, paprika, cumin and half the salt.
2. 2Roast 25 minutes till the edges char.
3. 3Beat tahini with lemon, garlic, remaining salt and warm water to a pourable consistency.
4. 4Layer two bowls: quinoa base, then chickpeas, roasted veg, spinach, red onion and avocado in colour-blocked sections.
5. 5Drizzle tahini sauce generously over.
6. 6Scatter pumpkin seeds and an extra dust of paprika; eat fork in hand.