Peel and dice the sweet potato. Lay some parchment paper on a roasting tin roast the sweet potato in the oven for 40 min at 175 degrees Celsius (no oil needed). Give the tin a shake every now and again

Cook the quinoa according to package instructions 

Steam the asparagus for about 7 minutes until soft (or boil if you don't have a steamer)

Once the quinoa is cooked drain it and let it cool down

Chop up the asparagus once cooked, leaving the more fibrous ends aside

Set aside the sweet potatoes once cooked

Place a bed of rocket in a salad bowl. Add the quinoa, the roasted sweet potato, the asparagus, the sliced avocado,  the chopped spring onion, the pomegranate seeds and the nutritional yeast

Add salt and pepper to taste

Drizzle with some tahini dressing over the salad and mix