Preheat the oven to 200°C (180°C fan). While it heats, toss the diced sweet potato with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, salt and pepper. Spread them on a baking tray in a single layer — they should sizzle softly when they hit the tray. Roast for 20-25 minutes, until the edges are dark golden and the centres yield easily to a fork.

Cook the quinoa. Rinse the quinoa in a fine-mesh sieve under cold running water until the water runs clear — this removes bitterness. Tip it into a medium saucepan with the vegetable stock. Bring to a boil (you'll hear it bubbling vigorously), then reduce to a low simmer, cover, and let it cook for 15 minutes. You'll know it's done when the liquid is absorbed and tiny white rings appear around each grain. Fluff with a fork and set aside, lid off, to cool slightly.

Prepare the chickpeas. While the sweet potatoes roast, pat the drained chickpeas dry with a clean tea towel — this helps them crisp up. Heat the remaining 1 tablespoon olive oil in a large frying pan over medium-high heat. Add the chickpeas in a single layer; you'll hear them hiss as they hit the pan. Fry for 5-7 minutes, shaking the pan occasionally, until they're golden brown and make a rattling sound when you toss them. Season with a pinch of salt and set aside.

Cook the edamame and tomatoes. In the same pan (no need to wash it), add the frozen edamame beans. Cook over medium heat for 3-4 minutes, stirring, until they're bright green and steaming. Add the halved cherry tomatoes and cook for 1 more minute — they should soften slightly but still hold their shape. The smell will be sweet and earthy.

Make the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. Add the water a tablespoon at a time, whisking until the dressing is smooth and drizzle-able. It should look pale golden and pour like double cream — add more water if it's too thick.

Assemble the bowls. Divide the fluffed quinoa among four bowls. Top each with a quarter of the roasted sweet potato, crispy chickpeas, edamame and tomatoes, and sliced red onion. Drizzle generously with tahini dressing and scatter fresh parsley or coriander on top. The colours should be vibrant: orange sweet potato, green edamame, red tomatoes, and creamy dressing.