• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the sweet potato into 2cm chunks (peeling optional).
• Trim the carrot then halve lengthways (unpeeled). Slice widthways into 1cm thick pieces.
• Add the veg to a lined baking tray. Toss with salt, pepper and a drizzle of oil. Spread out in a single layer. 
• When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Pour 240ml water (per 2P) into a pot, stir in the stock and bring to the boil.
• Stir in the bulgur, bring back to the boil and simmer for 1 min. Pop a lid on the pot and remove from the heat. Leave aside for 12-15 mins or until ready to serve.
• Meanwhile, roughly chop the parsley (stalks and all).
• In a bowl, mix aioli, yoghurt and parsley. Season with salt and pepper.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Place a pan over medium-high heat with a drizzle of oil.
• Add the prawns. Season with ras-el-hanout, salt and pepper.
• Cook for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle. 
• Once cooked, remove from the heat and stir through the honey.

NOTE: Swapping to chicken? Add to the hot pan, season as instructed and fry until cooked through, 8-10 mins.

• Stir the roast veg and spinach through the bulgur. Season to taste with salt and pepper. 
• Divide the roast veg bulgur between bowls.
• Top with ras-el-hanout spiced prawns.
• Drizzle over the parsley sauce.