Brush the sweet potato with the olive oil and either cook on a griddle pan or under a hot grill.
In a frying pan, dry fry the chickpeas in the harissa spice, then set aside.
For the tofu, marinade in the tamari, then cut into cubes and fry in a hot pan with a little olive oil until it crisps up a little.
For the courgette, toss with a little olive oil and a squeeze of lemon juice.
For the dressing, mix the ingredients together to form a pourable sauce. You may need to add a little more water.
Divide the rice on the base of each plate you are using. In sections, start adding the ingredients; chickpeas, tofu, sweet potato, beans, spinach, courgette, cherry tomatoes, pickled walnuts and finally the cress. Drizzle over the sauce, then serve.