1. Line a baking sheet with baking paper. Add your sweet potato and capsicum, 2 tbls olive oil and sprinkle 1 tsp smoked paprika. 

2. Cook your veg until soft and golden brown – approx 20 mins in a 180 degree oven.

3. While the veg is cooking, thoroughly rinse your quinoa (at least 30 seconds). 

4. Add quinoa to a saucepan with 4 cups water and bring to the boil, over medium-high heat. Once boiled, decrease heat to low and simmer for 15-20 mins, or until your quinoa is soft and water has been absorbed. 

5. Once cooked, turn off the heat and let rest for 5 minutes to let it completely absorb the water. Then fluff with a fork. 

6. When the roasted veg are close to being soft and golden brown, add your chickpeas, sprinkle with remaining smoked paprika and roast for the final 5 minutes. 

7. While the chickpeas are cooking, add your chopped kale to a bowl and add your remaining olive oil, salt and pepper to taste and garlic to a bowl. Massage with your hands for 1-2 minutes. This helps break down the fibers in the kale, making it softer and more delicious. 

8. Add your kale to a pan and cook for 2-3 minutes until mostly soft (crispy edges are fine!) and bright green. 

9. Toss all your warm veg, chickpeas and quinoa together in a big bowl (I like to use the bowl I massaged my kale in, to soak up the extra oil and seasonings).