Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and chop them into bite-sized pieces. Scatter the sweet potatoes into a roasting tin and toss with 1 tbsp oil and a pinch of salt and pepper. Slide into the oven to roast for 30 mins, turning halfway, till tender and a little charred.

While the sweet potatoes roast, peel and thinly slice the red onions. Peel 1 garlic clove and finely grate it. Peel the turmeric and finely grate it (see our tip on handling this golden spice). Separate the coriander stalks and leaves. Finely chop the stalks. Tip the quinoa into a sieve and rinse under cold water for 1-2 mins (this removes the bitter coating).

Pour 1 tbsp oil into a pan and warm to a medium heat. Slide in the sliced onions and fry for 5 mins, till softened. Stir in the garlic, coriander stalks and turmeric. Sprinkle in 1 tbsp ras al hanut and a pinch of salt and pepper. Fry, stirring, for a further 1 min.

Pour the passata into the pan along with 200ml boiling water. Bring to the boil. Tip in the quinoa and stir well. Reduce to a simmer, pop a lid on the pan and gently cook for 15-20 mins, stirring occasionally to stop it catching on the bottom of the pan.

While the quinoa cooks, finely slice the chilli and the remaining garlic clove. Pour 1 tbsp oil into a frying pan and warm to a medium-high heat. Slide in the garlic and chilli, and cook for 2-3 mins, stirring, till golden and crisp. Transfer to a plate lined with kitchen paper to drain

When the quinoa is cooked, stir through the spinach leaves, till slightly wilted. Taste and add a little more salt and pepper if you think it needs it.

Spoon the quinoa onto warm plates, and top with piles of roast sweet potato. Finish with the coriander leaves, crispy garlic and chilli.