Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potato into 2cm chunks (no need to peel).

Pop the diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and tender, 25-35 mins. Turn halfway through.

Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the veg stock paste and bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, halve, peel and chop the onion into small pieces.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and fry until softened, 4-5 mins. 

Add the dried oregano, harissa paste and garlic. Stir-fry for 1 min. 

Stir in the passata, the remaining vegetable stock paste, the sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then simmer until slightly thickened, 4-5 mins. 

Once your harissa sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Lower the heat to medium and add the falafels to the sauce, carefully stirring to coat. Season with salt and pepper.

Simmer gently until cooked through, 5-6 mins.

Add the cooked sweet potato and butter (see pantry for amount) to the sauce. Stir gently until the butter has melted. 

Share the bulgur wheat between your bowls, then top with the falafels and harissa sauce.

Drizzle the yoghurt and crumble over the Greek style salad cheese to finish.