Sweet potato and kale bowl with quinoa, coriander tahini dressing and crispy chilli-lime chickpeas

Ingredients

• 1 medium sweet potato (about 350g) peeled and sliced into 2cm thick rounds
• 1 tbsp olive oil
• 1 cup tri-coloured quinoa
• 2 cups stock (chicken or vegetable)
• 2 purple carrots, peeled into strips using a mandolin or peeler
• juice of 1 lime
• ½ head small leaf kale, rinsed, leaves separated 
• 1 ½ avocados, hulled, sliced
• For the coriander tahini dressing (makes approx. 1 cup)
• ⅓ cup tahini
• ⅓ cup smoked almonds
• 4 tbsp olive oil 
• 3 tbsp lemon juice
• 2 tbsp parmesan
• ¾ cup loosely packed coriander leaves 
• 2 tsp soy sauce 
• 1 clove garlic, chopped
• ¾ tsp chilli powder or to taste
• ½ tsp paprika