What could be better for a mid-week breakfast than sweet potato and chickpeas with homemade tahini dressing? With a vibrant mix of spices, oven-roasted vegetables and quinoa, this vegetarian breakfast bowl is nutrient-dense and full of protein, not to mention delicious. For a quick bite, try batch making the roasted vegetables and quinoa and saving in the fridge.
Preheat oven to 200°C. Line two oven trays with baking paper. Cut sweet potato in half, then lengthways into 1cm-thick slices. Cut into 1cm-wide chips. Spread chips on oven trays and spray with oil. Sprinkle with salt. Roast for 10 minutes. Spread cauliflower on trays with sweet potato and spray with oil. Roast for a further 25 minutes, turning vegetables halfway, or until lightly golden.
Meanwhile, bring water to the boil in a large saucepan. Add quinoa and reduce heat to low. Simmer, covered, for 12-15 minutes or until quinoa is tender. Drain well. Transfer to a bowl to cool.
To make spiced chickpeas, place chickpeas in a small bowl. Add turmeric, baharat, garlic powder and salt, and stir to combine. Heat half the oil in a medium non-stick frying pan over a medium-high heat. Add chickpea mixture. Cook, stirring, for about 7 minutes or until golden. Stir in remaining oil and parsley. Set aside.
To make dressing, whisk all ingredients in a bowl.
Divide spinach among bowls. Spoon quinoa on one side. Arrange chickpeas, sweet potato chips, cauliflower, tomatoes and onion in bowl. Drizzle with lemon juice and oil. Serve drizzled with dressing.