Peel and chop the sweet potato into small cubes and place on a baking tray.
Drain the chickpeas, reserving the liquid then put the chickpeas on the baking tray.
Add the harissa, 1 tbsp of the olive oil and salt and pepper to the potatoes and chickpeas, mix well and spread them out on the tray. Bake for 20-25 minutes until golden.
Put the Tofoo Nuggets on a baking tray and bake in the oven for 20 minutes.
Finely slice the red chillies and place in a bowl with the vinegar. Put to one side to pickle.
Heat a griddle pan or frying pan, toss the green beans with 1 tbsp of the olive oil then griddle for 5-10 minutes until slightly charred.
Make the dressing by mixing together the tahini, the zest and juice of the lemon, 2x tbsp of olive oil, and the grated garlic clove. Add 2-3 tbsp of the reserved chickpea liquid to loosen the dressing, adding more if required. Season with salt and pepper.
Heat the quinoa according to the packet instructions then divide between two bowls.
Top the with roasted veg, green beans and Nuggets, drizzle with the dressing and sprinkle with the drained pickled chillies.