Vegetarian Breakfast Bowl Recipe

Ingredients

• 1kg sweet potato, peeled
• Olive oil cooking spray
• Ground sea salt, for seasoning
• 400g small cauliflower florets
• 1L water
• 1 cup red quinoa
• 80g baby spinach leaves, rinsed
• 200g grape tomatoes, halved
• ½ small red onion, thinly sliced
• Lemon juice and olive oil, to drizzle
• Spiced chickpeas
• 400g can chickpeas, rinsed, drained
• ½ tsp turmeric
• 1 tsp baharat spice mix
• ½ tsp garlic powder
• ½ tsp ground sea salt
• 1 tbsp olive oil
• 1 tbsp chopped parsley
• Tahini yoghurt dressing
• ½ cup Greek yoghurt
• ¹/₃ cup water
• 2 tbsp tahini
• 3 tsp honey
• 1 tbsp lemon juice
• 1 tsp sriracha chilli sauce