Roast the sweet potatoes and chickpeas

• Preheat the oven and dice the sweet potatoes.
• Toss the chickpeas with the spices and olive oil, and spread them on a baking tray with the sweet potatoes.
• Roast until golden and tender.

Cook the quinoa

• Rinse the quinoa and cook it in a saucepan with water until fluffy.
• Fluff with a fork and set aside.

Sauté the spinach and onion

• Sauté the sliced onion in a frying pan until soft.
• Add the spinach and cook until wilted.

Make the tangy sauce

• Whisk the lemon juice, almond butter and turmeric in a bowl until smooth.
• Loosen with a splash of water if needed.

Assemble the bowls

• Divide the quinoa between bowls.
• Top with the sweet potatoes, chickpeas, spinach and onion.
• Drizzle with the sauce and sprinkle with hemp seeds.