Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato (unpeeled) into 2cm chunks. Cut the cauliflower into 2cm florets. Spread the sweet potato and cauliflower over two oven trays lined with baking paper with the chermoula spice blend, the salt and a pinch of pepper. Drizzle with olive oil and toss to coat. Roast until tender, 25-30 minutes. Set aside to cool slightly. TIP: If you don't like pickled onion, chop the onion into 3cm wedges and roast with the other veggies!

While the veggies are roasting, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, the water and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.

Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. In a small bowl, combine the Greek yoghurt, dill & parsley mayonnaise and a squeeze of lemon juice. Season to taste with salt and pepper.

When the veggies have 5 minutes cook time remaining, use your hands to break each spinach falafel into quarters (don't worry if they crumble!). Return the frying pan to a medium-high heat with enough oil to coat the base of the pan. Add the falafel pieces and cook, stirring, until golden, 4-5 minutes. Season with a generous pinch of salt and pepper. Transfer to a plate lined with a paper towel.

Transfer the roasted veggies to a large bowl. Add the falafel pieces and spinach & rocket mix, then drizzle with a little olive oil. Gently toss to combine.

Drain the pickled onion. Divide the Middle Eastern roast veggies between bowls. Spoon over the dill-parsley yoghurt and top with the pickled onion. Sprinkle with the flaked almonds. TIP: For the low-calorie option, serve with half the dill and parsley mayo.