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1
Preheat oven to 400F and line two large baking sheets with parchment paper.
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2
Spread out the chopped sweet potato on one sheet. Drizzle with 1/2 tablespoon of oil or so and toss the potatoes until coated.
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3
Sprinkle with fine grain sea salt.
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4
For the roasted chickpeas: Drain and rinse the chickpeas and then place on a large tea towel and pat until completely dry.
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5
Discard any skins that fall off.
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6
Transfer the chickpeas to the baking sheet and drizzle with 1/2 teaspoon oil.
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7
Rub them around with your hands until lightly coated.
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8
Generously sprinkle with fine grain sea salt and your favourite spices; I like to use garlic powder, chili powder, cumin, cayenne, and salt.
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9
Toss gently to combine.
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10
Place both the sweet potato and chickpeas into the preheated oven.
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11
Roast for 15 minutes at 400F and then remove both. Flip the sweet potatoes and gently roll around the chickpeas.
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12
Place back in the oven 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.
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13
Meanwhile, cook the quinoa while the roasting is going on.
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14
In a fine mesh sieve, rinse the quinoa and then place in a medium pot.
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15
Add in 1.5 cups of water and stir.
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16
Bring the mixture to a low boil and then reduce the heat to low/medium and cover with lid.
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17
Simmer, covered, for about 14-17 minutes (you can check after 13 minutes), until all of the water is absorbed and the quinoa is fluffy.
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18
Remove from heat and leave the lid on to steam for another 5-10 minutes or longer if needed.
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19
Fluff with fork.
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20
Assemble the bowl: Add a couple handfuls of greens into a large shallow bowl.
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21
When the roasted veggies and chickpeas are done, allow the chickpeas to cool for 5 minutes and then add them on the salad followed by the sliced avocado, hummus, shredded veggies, and hemp seeds.
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22
Serve immediately & enjoy!
