Method

1. 1.

   Prepare the roasting vegetables | Trim the sweet potatoes and chop into 1 inch chunks | Drain and rinse the chickpeas | Spread the sweet potato out on a baking tray, drizzle over 2 tbsp olive oil, sprinkle over fajita seasoning and a little salt and pepper and stir to coat | Put the tray in the oven and roast for 40 minutes | Spread the chickpeas out on the other baking tray, drizzle over the remaining olive oil, sprinkle over the smoked paprika and a little salt and pepper and stir to coat and cover | Put the tray in the oven and roast for 30 minutes

   Prepare the quinoa | Add the quinoa, harissa paste and a pinch of salt and pepper to the saucepan, put the pan on the stove, pour over the hot boiling water and cook over medium heat for 20-25 minutes until tender - add a little more water if the quinoa hasn’t fully fluffed up

   Prepare the vegetables | Halve, core and finely slice the pepper | Quarter the cherry tomatoes | Quarter the lettuce, cut out and discard the white cores and shred

   Finish the base | Pick the coriander leaves and finely slice | Halve the lemon and squeeze the juice over the quinoa, catching pips in your free hand | Sprinkle the coriander over the quinoa and stir to combine | Add the chickpeas and the sweet potatoes to the bowl and fold to combine

   Build the veggie volcano | Spoon the base onto a plate, shape into a mound and use the back of a spoon to create a deep dip in the top || Fill the dip with cherry tomatoes and peppers (reserving a few for decoration) | Sprinkle lettuce around the edges of the mound | Decorate the top of the mound with the reserved peppers and tomatoes and serve immediately