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Peel and slice the sweet potato into 1cm rounds. Finely dice the onion and carrot. Grate the garlic and ginger.
Heat oil in a saucepan over medium heat. Cook the onion and carrot with a pinch of salt until soft and starting to caramelise. Add the garlic and ginger and stir for 2 minutes. Add the turmeric, curry powder and flour, then stir in the tomato paste, soy sauce and brown sugar. Pour in the coconut milk and stock and simmer for 10–15 minutes. Blend until smooth and season to taste.
Set up a dipping station with flour, plant milk, and the panko and coconut combined. Dip each sweet potato slice in flour, then milk, then the breadcrumb mix, pressing to coat on all sides.
Preheat the air fryer to 190°C. Spray the sweet potato slices with oil and air fry in a single layer for 15–18 minutes, flipping halfway, until golden and crispy.
Heat the quinoa and rice according to packet instructions and stir through the edamame. Divide between bowls, spoon over the curry and top with the crispy sweet potato. Finish with fresh coriander and lime wedges.