Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Wash and peel the sweet potatoes (optional). Cut them into 1-inch cubes. In a large bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
Step 3: Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
Step 4: While the sweet potatoes are roasting, prepare the quinoa. Rinse 1 cup of quinoa thoroughly under cold water using a fine-mesh sieve.
Step 5: In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth (or water). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from heat and let it sit, covered, for another 5 minutes. Then, fluff with a fork.
Step 6: Prepare the chickpeas. Drain and rinse the canned chickpeas thoroughly. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the chickpeas and cook for 5-7 minutes, stirring occasionally, until slightly golden and warmed through. Season with a pinch of salt and pepper, or a dash of paprika for extra flavor.
Step 7: Make the Lemon Herb Dressing. In a small bowl, whisk together 1/4 cup of fresh lemon juice, 1/4 cup of extra virgin olive oil, 2 cloves of minced garlic, 2 tablespoons of chopped fresh parsley, 1 tablespoon of chopped fresh dill, 1 teaspoon of dried oregano (or 1 tablespoon fresh), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasonings as needed.
Step 8: Assemble the bowls. Divide the cooked quinoa among four bowls. Top each with roasted sweet potatoes, chickpeas, and any optional additions like fresh spinach, avocado, or crumbled feta.
Step 9: Drizzle generously with the Lemon Herb Dressing. Serve immediately and enjoy!