Preheat oven to 200 degrees celsius
Add potato wedges to a saucepan of water with a large pinch of salt. Place over a high heat and bring to the boil. Parboil the potatoes for about 10-15 minutes or until just fork tender. Drain the potatoes and then place the wedges on a lined baking sheet along with the red onion and drizzle with a little bit of oil and season with salt and pepper.
On another lined baking tray spread out carrot and parsnip batons then drizzle with more olive oil and season with salt and pepper.
Place both the tray with potato and onion, and the tray with carrot and parsnip in the oven then roast for about 35-40 minutes.
While the vegetables are roasting, prepare your chickpeas. Toss the drained can of chickpeas in the rest of the ingredients - turmeric, cumin, garam masala, oregano, paprika, maple syrup, olive oil and lemon - then turn out onto a lined baking tray. Place this tray in the oven and roast for 20 minutes or until a little crispy.
To cook the broccoli, bring a pot of water with a large pinch of salt to a rolling boil. Add the broccoli florets and cook for about a minute to keep the broccoli with a nice bite! Drain the water and set aside until serving.
Prepare the cous cous by combining it with 500ml of hot stock and setting aside until all the liquid has been absorbed. (You can also just follow the instructions on your packet of cous cous if preferred!)
Make your tahini dressing by combining the tahini, milk, maple syrup, lemon juice, salt and pepper in a bowl. Set aside until serving.
Once all your vegetables and chickpeas are roasted and ready, start building your bowls. Divide the cous cous between four bowls, followed by the spinach, then add your roasted vegetables, sprinkle over the roasted chickpeas before drizzling over the tahini dressing. If desired, add a little squirt of sriracha sauce on top!