Step 1

Heat up the oven to 200° C / 390° F and line a baking tray with a piece of baking paper.

Step 2

Put cauliflower and diced sweet potato into a large bowl. Mix in 1 tbsp / 15 ml of olive oil. Season with 1 tsp of cumin, ½ tsp chilli powder and salt. Spread on the prepared baking tray and bake for about 30 minutes. About 15 mins in, flip the veggies with a spatula to make sure they bake evenly. Cauliflower is usually ready a tad earlier than sweet potatos so check up on it 20-25 minutes in and remove from the oven once tender. Continue baking sweet potato for another 10-15 minutes.

Step 3

In a small bowl, combine all sauce ingredients apart from parsley leaves. Stir well until you get a smooth sauce. Chop parsley leaves roughly and put them into a chopper with the mixed tahini sauce. Blitz well until the sauce turns a beautiful green. If you don't have a chopper, you could use a pestle and mortar to crush parsley finely and release its beautiful green juices and then add it to the sauce.

Step 4

Heat up a tablespoon of olive oil in large frying pan. Add cooked chickpeas and toss well in oil. Season with salt (I used unsalted, home-cooked chickpeas), ½ tsp of cumin, ¼ tsp chilli and sumac. Toss well until chickpeas are evenly coated in the spices and warm.

Step 5

Assemble the bowls by putting roasted cauliflower, sweet potato, spiced chickpeas, cooked buckwheat, raw cabbage, spinach and courgette shavings into each bowl. Serve with the green tahini sauce.