DIRECTIONS

1. Heat oven to 400 °F and line two large baking sheets with parchment paper.
2. Chop sweet potato into ¾-inch cubes and spread out on one baking sheet. 
3. Drizzle with ½ tablespoon of oil and toss the potatoes until coated. Sprinkle with sea salt.
4. For the roasted chickpeas, drain and rinse the chickpeas, then place on a large tea towel and pat until completely dry. Discard any skins that fall off. 
5. Transfer the chickpeas to the other baking sheet and drizzle with ½ teaspoon of oil. Rub them around with your hands until lightly coated.
6. Generously sprinkle with sea salt and your favorite spices. Toss gently to combine.
7. Place both the chopped sweet potato and chickpeas into the oven. 
8. Roast for 15 minutes at 400 °F, then remove both. 
9. Flip the sweet potatoes and gently roll around the chickpeas. Place back in the oven for another 15 minutes or so, watching closely during the last 5 minutes. 
10. When the chickpeas are golden and the sweet potatoes are lightly browned on the bottom and fork tender, they are ready to come out.
11. To assemble the bowl, add greens into a large shallow bowl.
12. When the sweet potatoes and chickpeas are done, allow the chickpeas to cool for 5 minutes and then add them to the greens, followed by the avocado, hommus, veggies, hemp seeds and quinoa.