Harvest Bowl

1: Preheat your oven to 425°F.

2: Slice sweet potatoes and brussel sprouts, then add them to a large baking sheet along with 2 tbsp. garlic powder, olive oil to coat, and salt to taste. Toss to evenly combine and roast for 30-35 minutes, tossing halfway through.

3: On a separate baking sheet, add rinsed and dried chickpeas with 1 tbsp. of garlic powder, 1-2 tsp. of olive oil, and salt to taste. Roast for 20-25 minutes until crispy.

4: Cook quinoa according to package instructions and set aside.

5: In a saucepan, add chopped purple kale, olive oil to coat, and salt to taste. Sauté over medium-high heat until slightly crispy on the edges (6-7 minutes).

6: In a large bowl, add cooked quinoa as the base and layer on remaining ingredients.

7: To make dressing, combine all dressing ingredients in a bowl and whisk thoroughly. Drizzle over the harvest bowl and enjoy.