Cook the quinoa: Rinse the quinoa under cold water in a fine-mesh sieve until the water runs clear. This removes the bitter saponins. Place the quinoa in a medium saucepan with the vegetable stock and bring to a boil over a high heat. You’ll hear the liquid bubbling and see small bubbles forming across the surface. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. The quinoa will look fluffy and the tiny white rings will have separated from the grain. The liquid should be fully absorbed. Remove from the heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Roast the sweet potatoes and chickpeas: While the quinoa cooks, preheat your oven to 200°C (180°C fan). On a large baking tray, toss the diced sweet potatoes and drained chickpeas with the olive oil, cumin, smoked paprika, turmeric, and a good pinch of salt and pepper. Spread them out in a single layer. Roast for 20 minutes, giving the tray a shake halfway through. You’ll know they’re ready when the sweet potatoes are tender on the inside (a knife slides through easily) and the edges are golden brown and slightly caramelised. The chickpeas will be slightly crisp and smell wonderfully aromatic.

Make the dressing: In a small bowl, whisk together the tahini, lemon juice, and minced garlic. Slowly pour in the warm water while whisking continuously. The mixture will first seize up and become thick, then loosen into a smooth, pourable dressing. It should be the consistency of double cream. Season with a pinch of salt. The colour will be a pale, creamy beige and the aroma will be nutty and tangy.

Wilt the spinach: When the sweet potatoes and chickpeas are almost done, take a large frying pan and place it over a medium heat. Add the baby spinach and cook for 1-2 minutes, stirring constantly with a wooden spoon. You’ll see the leaves turn a bright, vibrant green and dramatically reduce in volume. The only sound will be a gentle sizzle as the moisture releases. As soon as it’s wilted, remove the pan from the heat.

Assemble the bowls: Divide the fluffy quinoa evenly among four bowls. Top each with a generous portion of the roasted sweet potatoes and chickpeas, followed by a handful of the wilted spinach. Sprinkle over the dried cranberries and pumpkin seeds. The colours should be vibrant – deep orange from the sweet potatoes, green from the spinach, and red from the cranberries.

Drizzle and serve: Give the tahini dressing a final stir and drizzle it generously over each bowl. Serve immediately while the quinoa and vegetables are still warm. The combination of warm, fluffy quinoa, tender sweet potatoes, and the cool, creamy dressing is what makes this bowl so satisfying.