Preheat oven to 180 degrees celcius

Cut the cauliflower into small florets, drizzle with olive oil and coat in turmeric and curry powder, toss to coat well

Place the prepared cauliflower on an oven tray and place in the pre-heated oven, set timer for 20 minutes

Rinse the quinoa, add to rice cooker with the stock and water, set to cook (or alternatively cook according to packet instructions on the stove)

Cut the potatoes into 2-3cm chunks and place in vegetable steamer on the stove, steam until soft to pierce with a fork, remove from heat and set aside

Top and tail the green beans, cut in half and set aside

Thinly slice the radishes, set aside

Peel and grate the carrot, set aside

Drain and rinse chickpeas well, set aside

Rinse, de-stalk and slice the kale

Finely chop or mince the garlic

Heat a large frypan over medium heat with 1 tbsp of olive oil, add garlic and green beans, saute for 2-3 

Add the kale to the fry pan with the green beans and garlic and saute for a further 3-4 minutes, then remove from heat and set aside

Once the various components have finished cooking, it is time to assemble the bowls: divide the cooked quinoa, cooked potato, kale/bean mixture, chickpeas, grated carrot, sliced radish, roasted cauliflower and alfalfa sprouts evenly between six containers (if meal prepping) 

To make the dressing, mix tahini, sesame oil, maple syrup and apple cider vinegar together, add water to achieve desired consistency. Store dressing separate to salad bowls and add when ready to eat.