Preheat the oven to 200°C / 390°F fan-assisted and line a large baking tray with baking paper.
Slice the sweet potato legntways, add to a large mixing bowl along with the ground cumin, paprika, garlic powder, a drizzle of olive oil (if not avoiding oil), and a pinch of salt and pepper. Mix everything together using your hands, then place the sweet potato rings on the baking tray, Roast in the oven for 20 minutes.
Meanwhile, add the bulgar wheat/quinoa to a saucepan with 200ml (6.7 fl.oz) of boiling water and a pinch of salt. Bring it to the boil, then cover the saucepan and leave it to simmer for 12-15 minutes until the bulgur is cooked.
Pick the mint leaves off their tough stems, roughly chop the leaves and transfer them to a large mixing bowl. Chop the parsley (finely chop the stems), peel and dice the red onion, then add both to the mixing bowl, along with allspice, lentils, lemon juice, a pinch of salt and pepper, then finally the cooked bulgur. Give everything a good stir, then leave the bowl to one side.
Prepare the remaining ingredients by dicing the tomato and other veggies you like finely and grating the carrot.
Next, prepare the dressing by combining the almond butter, and maple syrup in a small bowl along with 1 tbsp of cold water until smooth and fairly runny. Note: if the almond dressing is too thick and a splash of water but if too runny, add a little more almond butter.
Build each bowl by first adding half of the spinach, followed by the quinoa/bean, the cherry tomatoes carrots ,and sweet potato.
Drizzle with the almond dressing to serve.