Make the spiced chickpeas. Preheat the oven to 200°C and line a pan with baking paper. In a small bowl combine the cumin, paprika, chilli powder & salt. Pat down the rinsed chickpeas with a paper towel to absorb the moisture. Add to a medium sized bowl, drizzle with the olive oil and add the spice mix. Toss to combine. Place chickpeas on prepared baking pan and bake for 15 minutes.

In another bowl, add cauliflower that has been chopped into bite size pieces and drizzle over about ½ a tablespoon of olive oil, the turmeric and salt. Toss until cauliflower is coated. Place on a lined baking tray and bake for 15 minutes.

For the sweet potato mash, peel and chop the sweet potato into 1 inch sized pieces. Add to a small saucepan and cover with water. Place on the stove on a high heat and boil until soft. Drain and mash with a potato masher or a fork. Season with salt and pepper.

Tear your kale into small pieces ensuring all of the woody stems have been removed. In a hot frying pan, add a splash of olive oil, kale, and a pinch of salt. Toss kale until all leaves are shiny and covered in oil. Allow the leaves to cook a little until the edges get a little black colour to them.

Assemble everything together in a bowl and enjoy!