Sweet Potato Chickpea Quinoa Bowl

1: Peel and dice 2 sweet potatoes, toss in olive oil, salt, pepper, sprinkle of paprika and cumin, and bake at 425°F for 30 minutes.

2: Cook quinoa according to package instructions.

3: Drain, rinse, and dry chickpeas, then sauté in olive oil with salt and pepper over medium-high heat for 5 minutes until slightly crispy.

4: Dice tomatoes, jalapeños, and avocado.

5: Assemble bowls starting with mixed greens/lettuce or kale.

6: Drizzle with additional olive oil, squeeze of lemon juice, and hot sauce if desired.