Preheat the oven to 190C/375F with a roasting tray and the coconut oil inside,

In a bowl, add the cumin, coriander, oregano, turmeric and cinnamon and mix them all together,

Add the garlic, onion, sweet potato, broccoli, red pepper and carrot into the roasting tray,

Sprinkle the spice mixture over the vegetables and toss together until everything is nicely coated with the oil and spice mixture,

Roast in the oven for 30-35 minutes until all the veg is tender,

While this is happening, put the quinoa and stock into a pot and bring to a boil then turn down to a simmer,

Simmer for 15-20 minutes until the quinoa is cooked though - the whole ball of quinoa turns from white to a more transparent colour and they will be nice and soft to eat,

Mix the lemon juice and tahini together, keep stirring and gradually add little amounts of water until the dressing is a nice, runny consistency,

When everything has finished cooking, drain the quinoa well and add it into the roasting tray with the veg, mixing together well