Preheat the oven to 200C.
Cut the sweet potato into cm cubes. Melt the coconut oil and rub the sweet potato in this with the cumin, cinnamon, cayenne and a big pinch of salt.
Roast for 30 minutes until cooked through and golden.
Cook the quinoa by rinsing it first then place it in a pot with a pinch of salt and 450ml of water, bring to the boil and cook for 12-15 minutes until cooked through and all the water has evaporated.
Shred the kale and place it in the pot with the quinoa, stir well and add a pinch of salt. Add the olive oil, peas, cooked sweet potato and serve.