Cook quinoa as per packet instructions.

Drain chickpeas and pat dry.

Combine salt, smoked paprika, chilli powder, turmeric, oregano, chickpeas and half of the oil.

Transfer into the oven and bake for 30 minutes, or until crisp.

Pat tofu dry. Pan fry with the other half of the oil.

Meanwhile, cut and blanch the broccoli by boiling it in water for about 3 minutes.

Prepare the bowl by arranging the quinoa at the bottom, and topping it with broccoli, avocado, spinach, chickpeas, tofu and pepper dip.