1Preheat oven to 200°C if fan-forced (220°C conventional).
2Spread sweet potatoes and chickpeas over one or two large oven trays. Drizzle with oil and sprinkle with salt and chilli powder. Bake for 20 minutes or until sweet potatoes and chickpeas are lightly browned.
3Meanwhile, rinse quinoa well and place in a medium sized saucepan. Cover with vegetable stock and boil for 15 minutes or until stock is absorbed and quinoa is soft.
4To make marinated tempeh, mix peanut butter, soy sauce, maple syrup, water and sesame oil in a small bowl. Pour over tempeh strips and toss to coat.
5Heat a large frypan over medium heat. Fry tempeh on each side for 2-3 minutes or until well browned.
6To make tahini dressing, mix all ingredients together in a small bowl.
7To assemble bowls divide sweet potato, chickpeas, quinoa, edamame beans, avocado, and cabbage between four bowls, placing each ingredient one next to the other. Sprinkle over seeds and drizzle over tahini dressing. Serve.
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