Bowl super végan kale

03 — Method

1. Preheat the oven to 200°C (400°F). Peel the sweet potato, cut into 2 cm (¾ in) cubes and toss with oil and salt.
2. Roast on a lined baking sheet for 25 minutes, turning halfway, until lightly caramelized.
3. Meanwhile, rinse the quinoa and simmer, covered, in 240 ml (1 cup) boiling salted water for 15 minutes.
4. Strip the kale off the tough stems and roughly chop the leaves.
5. Put the kale in a large bowl with ½ tablespoon each of oil and lemon juice and a pinch of salt.
6. Massage the kale firmly for 1 minute until softer and glossy.
7. Make the sauce: mix the tahini, remaining lemon juice, cumin and 2 tablespoons warm water.
8. In 2 bowls, arrange the quinoa, kale, sweet potato, chickpeas, avocado and cranberries. Top with the sauce and seeds.