POTATOES: Preheat oven to 325. Coat each whole sweet potato with some EVOO and wrap individually in foil. Place wrapped potatoes on a small baking tray and bake for 1 hour and 30 minutes. Purple sweet potatoes are much denser than orange, meriting a lower and slower cooking time. Once cooked, slice potato into ½” rounds. While you wait for the potatoes to cook, assemble the other components.

DRESSING: Combine all dressing ingredients in a small lidded jar and shake vigorously until well-combined. Set aside in the fridge.

QUINOA: Add the uncooked quinoa and broth to a large pot. Bring to a boil. Turn down the heat, cover, and simmer for 15 minutes or until cooked through. Remove from heat and fluff with a fork. Cover and set aside.

CHICKPEAS: Place a large pan on the stove over medium to medium-high heat. Once hot, add coconut oil and swirl to coat pan. Add chickpeas, dried spices, salt and pepper to the oil. Cook for 7 - 8 minutes, stirring often. Then add the minced garlic and lemon juice. Cook for another 1 – 2 minutes. Or until spices are fragrant and the outside of the chickpeas are crisped and browned to your liking.

ASSEMBLY: Serve as a warm bowl or cold as a salad – layer quinoa, roasted sweet potatoes, roasted red peppers, and chickpeas in bowls. Top with fresh cilantro and crushed nuts. Drizzle dressing generously over the top.