Ingredients:

1 large sweet potato, chopped into 3/4-inch cubes 
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed 
1 C uncooked quinoa 
1 large carrot, peeled & finely chopped 
couple handfuls of greens for the base 
lots of hummus 
sliced avocado

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Directions:

Preheat oven to 400F. 

 

In a bowl, splash some vegetable broth over the chopped sweet potato and chickpeas and coat. Generously sprinkle with fine grain sea salt and garlic powder, chili powder, cumin, cayenne, and salt. Toss gently to combine.

 

Spread out the covered sweet potato and chickpeas on a baking sheet lined with parchment paper.
 

Roast for 15 minutes at 400F and then flip them. Roast for another 15 minutes or so, watching closely during the last 5 minutes. When the chickpeas are golden and the sweet potatoes are lightly browned on the bottom and fork tender, they are ready to come out.

Meanwhile, cook the quinoa while the roasting is going on. In a fine mesh sieve, rinse the quinoa and then place in a medium pot. Add in 2 cups of water and stir. Bring the mixture to a low boil and then reduce the heat to low/medium until done. (15-20 mins)

Add a couple handfuls of greens into a large shallow bowl, then add the rest. This is extra yummy if you mix it all together!