Preheat your oven to 200 °C and line a baking sheet. Start by peeling the sweet potato and cutting it into cubes.
Then we'll move onto the miso glaze. In a cup, combine the miso, lemon juice, sugar, garlic, olive oil, and ginger. Whisk together. Coat all of the sweet potato cubes and get them onto your baking sheet. Pop into the oven for 30 minutes or until crispy and browned.
Now cook the quinoa according to the instructions. Rinse the chickpeas and set aside, season with a bit of salt and pepper.
Get a bowl for the miso vinaigrette. Add the miso, agave, lemon juice, olive oil, salt and pepper and whisk. Cut the onion and if you're going for it, make a quick pickle by putting the red onion in a bowl with a splash of vinegar, sugar, and salt.
Get two bowls ready to serve. Add the spinach, the cooked quinoa, the chickpeas, the sweet potato, the red onion, the crispy onion bits, the sesame seeds, the vinaigrette, and a bit of fresh coriander.