• Preheat oven to 180c (356f).
• To roast the vegetables. Peel/wash/prepare them, then layer them on a baking tray. Drizzle with olive oil, season with salt and smoked paprika (you can also add black pepper or any seasonings that you like). Using your hands, mix everything together so that the vegetables are well coated with the olive oil and seasonings.
• Roast in the oven until the kale chips are ready (they won't take long so keep checking). Remove the kale chips from tray, and let the potatoes and onions cook for longer until they're tender and cooked. Remove from oven, and set aside.

For the mint tahini dressing

• Blitz all of the ingredients in a food processor, have a little taste and see if you would like to add more lemon, salt or need to thin the dressing out with more water. If you don't have a food processor, then puree the garlic with salt in a pestle and mortar or using a knife and a cutting board. Finely chop the mint leaves, and mix everything in a small bowl.

To assemble the buddha bowl

• Start by layering the quinoa on one side (I usually drizzle some fresh lemon juice on the quinoa and the avocado). Arrange the roasted veggies, top with half an avocado (sprinkle with nigella seeds, chilli flakes, sumac or sesame seeds). Drizzle with tahini dressing and garnish with fresh mint leaves or more seeds.