Step 1

Preheat oven to 200°C (fan 180°C) / 390°F. Chop the cauliflower and broccoli into small, bite-sized florets. Toss with 2 tbsp olive oil, 1½ tsp smoked paprika, and a pinch of salt and pepper. Spread on a baking tray and roast for 25 minutes until golden and tender.

Step 2

Drain and rinse the lentils. Finely chop the garlic. Heat olive oil in a pan over medium heat (if using), then sauté the garlic for 1 minute until fragrant. Add the lentils, cumin seeds, smoked paprika, salt, and pepper. Stir for 3–5 minutes until heated through and well seasoned.

Step 3

Roughly chop the walnuts. Toast the walnuts and hemp seeds in a dry frying pan over high heat with a pinch of sea salt. Stir occasionally for 4–5 minutes until golden and fragrant. Optional: Add garlic powder or smoked paprika for extra flavour.

Step 4

In a bowl, whisk together tahini, soy yoghurt, lemon juice, garlic powder, and water until smooth and creamy. Season with salt to taste.

Step 5

Divide the cooked quinoa between three bowls. Top each with the spiced lentils and roasted veg. Sprinkle over the walnut-hemp crumble. Slice the avocado and divide between bowls. Drizzle with the tahini yoghurt sauce and finish with fresh parsley or coriander.