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Preheat an oven to 180°C/350°F (fan forced).
On a baking tray, place all the vegetables and chickpeas.
Drizzle over the olive oil, season well and toss to coat the vegetables and chickpeas well.
Bake for 25-30 minutes or until the sweet potato is cooked through and tender.
As that cooks, cut the tofu into squares. Place the arrowroot, seasoning and smoked paprika in a bowl. Add the tofu and toss to coat it.
Take a small baking tray and drizzle over the olive oil. Add the tofu and then add to the oven for the last 15 minutes of cooking.
Make the dressing by mixing all the ingredients together in a bowl or small jug.
Divide the rocket between plates, top with the vegetables and chickpeas and tofu.
Drizzle over the dressing and enjoy immediately.
Store the vegetables, chickpeas and tofu airtight in a container.
Store the dressing separately and dress to serve.